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.
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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?
In Malaysian recipes, sambal is the main spice paste. We use it to cook a variety of dishes such as and Sambal Asparagus.
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.
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- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi. Thanks for this delicious recipe!
Hi, Your recipe is incomplete. No mention of how to make the sambal eggplant.
Hi Anna, the recipe was deleted by mistake. It has been updated.
Hi how long to fry the eggplant as its quite hard and takes a long time to soften.
Egg plants cook quickly. It’s not hard at all on the inside.
FYI it’s called melanzana in Italy. The aubergine stems from the French, and has found its was to other countries. I know in Thai cooking they use pea eggplants – little tiny marble sized.
Nean, I can tell you those are not eggplants. They look like large peas and they are called Turkeyberries. The Thai eggplant is called a Kermit. It is round yes, but around the size of a golf ball. I grow them.
Question: How many grams of shallots approximately do you need to make the sambal? I’m asking because the shallots i get in europe (Banana shallots) are bigger than those in southeast asia, so 8 of those would probably be too much…
Use half then.
i am in Bangladesh. i love to cook Malaysian food , but how can i get shrimp paste. is there any way to get it or give me the recipe of dried shrimp or paste.
This is one of my favourite dishes well remembered from growing up in Indonesia. I had the big, fat aubergines and charred the skins on the gas burner before chopping them into chunks and following the rest of your recipe. So good! Even people who don’t usually like the vegetable devoured it. Thanks for reintroducing me to this old time favourite.