Sambal Eggplant (Aubergine/Brinjal)
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Sambal Eggplant Recipe
6 oz. eggplant (I used Indian eggplant)
1 1/2 tablespoons dried shrimps (soaked in warm water and then rinsed)
1 1/2 – 2 tablespoons sambal paste (if you like spicy, use 2 tablespoons)
1/4 teaspoon sugar
3/4 teaspoon fish sauce or to taste
2 tablespoons oil
Rinse the eggplant with water and cut into halves. Soak them in salt water to prevent turning brown color.
Heat up the wok with oil. Add dried shrimps and sambal (recipe below) and stir-fry until aromatic, then follow by the eggplant. (Transfer the eggplant out of the water before adding to the wok). Continue to stir-fry until eggplant become soft but not overly soft. Add fish sauce and sugar to taste, dish out and serve hot.
Sambal (Chili Paste) Recipe:
20 dried chilies (seeded and soaked to soften)
10 fresh red chilies (seeded and sliced)
8 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
6 tablespoons cooking oil
Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.
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