EGGPLANT SAMBAL
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| EGGPLANT SAMBAL |
You can use any type of eggplant for this recipe. The most important thing is to achieve perfectly cooked, moist, and tender eggplants, along with perfectly sauteed fragrant sambal.
I remember eating Sambal Eggplants in LCCT Airport food court in KL. Since then I always wanted to cook this at home. When I initially learned to make sambal, I tried this recipe, and after a few attempts, I was able to get perfect sambal eggplants. I cook Potatoes, Okra (Lady's finger), Petai (Stinky Bean), Kankung ( Chinese Watercress) etc., in the same way. This spicy sambal goes well with Fragrant Rice or Fried Rice. It can also be had as a side dish for rice and curry or for chapatis.
Cuisine - Malaysia (Southeast Asia)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time -
Cooking Time -
INGREDIENTS :
Eggplant - 1/2 Kg
Fish Sauce - 1/2 Tspn
Salt - To Taste
Sugar/ Palm Sugar (Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn
For Sambal :
Dry Red Chillies - 10-15 Nos.
Fresh Red Chillies (Bird's Eye Chilli) - 5 Nos.
Shallots - 6 Nos.
Garlic - 3 Cloves
Dry Shrimp Paste (Belacan) - 1/2 Tspn
Tamarind - 1 Tspn
METHOD :
- Rinse the eggplant with water and cut into halves or into rounds.
- Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
- Soak the Dry Red Chillies in hot water for few minutes or until they become soft.
- Dry roast the Dry Shrimp Paste in a pan until aromatic.
- Grind all the ingredients mentioned under 'For Sambal' into a smooth paste.
- Heat oil in a pan.
- Saute the ground Sambal mix until oil separate and it becomes fragrant.
- Add Eggplants and Salt to the Sambal and stir-fry until it becomes soft.
- Finally, add Fish Sauce and Palm Sugar to the above and give a quick stir.
- Leave it on a low flame for few minutes.
- Serve hot.
NOTES :
- Adjust the number of chillies to your preferred spice level. The amount mentioned above is for spicy sambal.
- Do not overcook the Eggplants.
- Can use a mortar and pestle to pound the sambal ingredients.
- Can make extra sambal in the same method mentioned above and can be stored in a refrigerator for future use.
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