Sambal Eggplant

4.70 from 10 votes

Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This eggplant recipe is spicy and so delicious. Serve with steamed rice for a complete meal.

Prep Time5

Cook Time15

Total Time20

Course: Malaysian Recipes

Cuisine: Eggplant

Keyword: Sambal Eggplant

Servings: people

Calories: 301kcal

Author: Bee Yinn Low

Ingredients

2 tablespoons oil
1 1/2 tablespoons dried shrimp soaked in warm water and drained
1 1/2 - 2 tablespoons Sambal
6 oz (175g) eggplant, cut into rounds
1/4 teaspoon sugar or to taste
3/4 teaspoon fish sauce or to taste

Sambal:

6 oz (175g) fresh red chilies, seeded and cut into small pieces
1 tablespoon toasted belacan Malaysian shrimp paste
4 oz (125g) shallots, peeled
1/4 teaspoon salt
2 1/2 teaspoons sugar
2 tablespoons cooking oil

Instructions

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.

Notes

I used Indian eggplant. If you want your sambal eggplant to be spicier, use 2 tablespoons sambal.

Nutrition