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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Add the Sambal and quickly follow by the eggplant.
- 4
Stir to combine well. DO NOT overcook the eggplant. Add sugar and fish sauce to taste.
- 5
Dish out and serve immediately.