Try this easy Sambal Eggplant (Taruang Balado) recipe you can whip up in no time;
* 3 tablespoons
* oil 750 g (1 1/2 Ibs)
* Asian eggplants, halved Lengthwise

Sambal Paste

* 5 red chilies, sliced
* 5 shallots
* 2 tablespoons oil
* 1 large or 2 small tomatoes, deseeded, flesh coarsely chopped
* 1 tablespoon freshly squeezed lemon or lime juice
* 1 teaspoon salt
 
This Sambal Eggplant (Taruang Balado) recipe is perfect and easy for anybody who doesn’t have much time to cook;
# Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.

# Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.

# Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.