There are many different kinds of eggplant in the market. They differ in terms of their name, variety, shape, color and forms.
According to Wikipedia, eggplant is probably the most common name and it’s used in the United States, Australia, New Zealand, and Canada.
In British English, it’s called Aubergine.
In India and South Africa, it’s called Brinjal.
In Malaysia, it’s called terung in the official Malay language.
Types of Eggplant
There are different types of eggplant: Chinese, Japanese, Korean, Thai, Indian, Italian, American, white eggplant, etc.
Each variety is unique in its own sense and they all look similar in the appearance, with the exception of Thai eggplant, which is round in shape like a small ping pong ball.
Regardless of its varieties and different names, eggplant is a healthy ingredient that I have come to love a lot.
How to Make Sambal Eggplant?
I used Indian eggplants, they are small and shaped like grapes. I stir fried with sambal and dried shrimp.
You can also use fresh shrimp, or a combination of both fresh and dried shrimp for the best results.
For the variety of eggplant, you can use what is available in your market.
Do not overcook the eggplant. The texture should be tender and soft, but not mushy.
For the complete recipe and step by step, please refer to the recipe card below.
How Many Calories Per Serving?
This recipe is only 301 calories per serving.
What to Serve with this Recipe?
Serve this dish with steamed rice. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Sambal Eggplant Recipe
Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This eggplant recipe is spicy and so delicious. Serve with steamed rice for a complete meal.
- 2 tablespoons oil
- 1 1/2 tablespoons dried shrimp, soaked in warm water and drained
- 1 1/2 - 2 tablespoons Sambal
- 6 oz eggplant, cut into rounds
- 1/4 teaspoon sugar or to taste
- 3/4 teaspoon fish sauce or to taste
- 6 oz fresh red chilies, seeded and cut into small pieces
- 1 tablespoon toasted belacan (Malaysian shrimp paste)
- 4 oz shallots, peeled
- 1/4 teaspoon salt
- 2 1/2 teaspoons sugar
- 2 tablespoons cooking oil
Use a mortar and pestle to pound all 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 the oil separates from the Sambal. Dish out and set aside. You may store in the refrigerator for future use.
On medium to high heat, heat up a wok or skillet with the cooking oil. Add the dried shrimp and stir continuously until you smell the aroma. Add the Sambal and quickly follow by the eggplant. Stir to combine well. DO NOT overcook the eggplant. Add sugar and fish sauce to taste. Dish out and serve immediately.
I used Indian eggplant. If you want your sambal eggplant to be spicier, use 2 tablespoons sambal.