Sambal Eggplant

Name: Sambal Eggplant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

User Reviews

4.7

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
3 people
Calories
301 kcal
Course
Side Dish, Main Course
Cuisine
Malaysian

Sambal Eggplant

Kelsey Carr

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

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Ingredients

Servings

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

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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 Information

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Serving 3people Calories 301kcal (15%) Carbohydrates 24g (8%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 141mg (47%) Sodium 762mg (32%) Fiber 4g (16%) Sugar 13g (26%)