Sambal Eggplant

Name: Sambal Eggplant
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian
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)

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

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy ⭐ 4.7 (10) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

3 servings

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

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.