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.
Foto: Rasa Malaysia
Ingredients
- 2 tablespoons oil
- 1½ tablespoons dried shrimp (soaked in warm water and drained)
- 1½ - 2 tablespoons Sambal (refer to Sambal Asparagus recipe)
- 7 oz eggplant (cut into rounds, cut into long strips)
- ½ teaspoon sugar (or to taste)
- 1 teaspoon fish sauce (or to taste)
Steps
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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.
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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.
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Add the Sambal and quickly follow by the eggplant.
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Stir to combine well. DO NOT overcook the eggplant. Add sugar and fish sauce to taste.
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Dish out and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 2 tablespoons | - | - |
| dried shrimp | 1.5 tablespoons | - | - |
| - 2 tablespoons Sambal | 1.5 | Rp 10.000/340ml | Rp 4.054 |
| eggplant | 7 oz | - | - |
| sugar | 0.5 teaspoon | - | - |
| fish sauce | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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