Sambal Eggplant
Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This eggplant recipe is spicy and so delicious. Serve with steamed rice for a complete meal.
Servings: 3 people
Ingredients
- 2 tablespoons oil
- 1 1/2 tablespoons dried shrimp, soaked in warm water and drained
- 1 1/2 - 2 tablespoons Sambal (refer to Sambal Asparagus recipe)
- 7 oz (200g) eggplant, cut into rounds, cut into long strips
- 1/2 teaspoon sugar or to taste
- 1 teaspoon fish sauce or to taste
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 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.
- If you want your sambal eggplant to be spicier, use 2 tablespoons sambal.
Nutrition
Serving: 3people | Calories: 301kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 762mg | Fiber: 4g | Sugar: 13g