Serving amount:
  • 1 peanut & shallot mix
  • 1 ATLAS red paste tub
  • Coconut cream
  • 1 jasmine rice sachet
  • 1 carrot
  • 1 eggplant
  • 1 zucchini
  • 1 lime
  • 2 long red chillies
  • 2 garlic cloves*
  • 1 lemongrass stalk*
  • 1 lime leaves bunch*
  • 1 coriander bunch*
  • 1 spring onion bunch*

Pantry staples: Sugar, salt, cooking oil (coconut oil) 

Allergens: Onion, garlic, nuts (peanut)

Specialised equipment: Grater, zester, juicer, char grill pan or barbecue (optional), lined baking tray 

Chef's note: There are many varieties of sambal in Indonesia and around Asia. Sambal matah, which originates from the Indonesian island of Bali, is characterised by the use of raw ingredients including lemongrass and chilli to give a spicy and fresh flavour. Remove the chilli seeds for less heat. Extra lemongrass can be stored in the freezer. 

* Coriander, lemongrass, garlic, spring onion and lime leaves are to be split across various other dishes so please read each recipe carefully. 


1. Marinate the eggplant 

Read the recipe carefully before you begin. Preheat the oven to 200C fan forced. Mix the red paste with half of the coconut cream and a pinch of salt. Cut the eggplant in half lengthwise. Score the eggplant by slicing 1cm deep lines into the flesh. Massage half of the paste into the eggplant flesh and set aside to marinate while you prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Trim the root end of 1 spring onion* per person. Separate the spring onion greens and whites. Finely chop the spring onion greens, chilli and 6cm of the lemongrass* bulb. Mince 1 garlic clove* per person. Finely chop 1 teaspoon per person of the coriander roots and stems*. Pick 1 teaspoon per person of the coriander leaves. Grate or cut the carrot and zucchini into matchstick size pieces. Roll and thinly slice 1 lime leaf* per 2 people. Zest and juice the lime. 

3. Cook the eggplant 

Place the eggplant on a lined baking tray with the flesh side facing up. Cook in the preheated oven for 20-25 minutes. Baste halfway through with remaining curry paste marinade. 

4. Make the sambal matah 

Meanwhile, in a heatproof bowl, mix the chilli, garlic, lime zest, spring onion greens and the coriander roots and stems. Heat 1 tablespoon per person of cooking oil (coconut oil preferred) in a frying pan over low heat. Once the oil is hot (test by adding a small amount of lemongrass, if it sizzles straight away then the oil is ready) cook the lemongrass and lime leaves for 15 seconds or until fragrant. Remove from heat and immediately pour over the chilli mixture. Stir to combine and season with salt, sugar and lime juice to taste. 

5. Cook the rice 

Wash the rice in cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 6 minutes or until just cooked. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve then return to the saucepan. Stir in the remaining coconut cream and set aside. 

6. Add the spring onion 

Rub the spring onion whites with a little oil and place onto a lined baking tray. Cook in the oven for 3 minutes or until softened slightly and lightly brown on the outside. 

7. Make the salad 

Combine the zucchini, carrot and coriander leaves. Add 1-2 tablespoons of the sambal matah and mix through. 

8. To serve 

Serve each eggplant half with the salad, coconut rice, charring spring onion and the remaining sambal matah. Sprinkle with some peanut and shallot mix.