Spanish Eggplant Belado with Sultan Premium Basmathi ERA
3 Eggplant, cut into small pieces
1/2 Cup of Cooking Oil
1 teaspoon of Salt
For sambal belado:
2 red capsicums
2 red chilies
3 shallots (chopped)
4 cloves of garlic (chopped)
1 tablespoon chili powder
1 tablespoon Paprika
1/2 tablespoon of white cumin
1 cup coriander leaves
1 Cup of dry chili paste
1 tablespoon Sugar, salt and pepper to taste
2 Cups Sultan Premium Basmathi ERA Rice, washed and soaked for 30 minutes before cooking.
Roast Capsicum, chilli, garlic and onion in the oven
Put all the baked ingredients into a food processor. Add oil, salt and pepper to taste, and mix cilantro into a paste.
Eggplant cut into small pieces. Sprinkle with salt to prevent the eggplant from turning brown.
Heat cooking oil in a pan on high heat. Pat the eggplant dry and fry for about 2 minutes until it changes color.
Once the eggplant is fried, place on a wire rack to remove excess oil, and set aside. Remove the oil from the pan and leave about 3 tablespoons of oil.
Heat the oil and cook the spice paste until fragrant, about 8 minutes. Add the fried eggplant and cook for another 2 minutes.
Serve with cooked Sultan Premium Basmathi Rice.