Eggplant with Sambal

Eggplant with Sambal

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This is a simple dish that makes a great lunch or entree, eggplant is fried then served with a homemade sambal. You can omit the dried shrimp if you wish to make it vegetarian/vegan.


Serves: 4 

  • Fried Eggplant
  • 4 Asian eggplants
  • 1 teaspoon turmeric powder
  • 1 pinch salt and pepper, to taste
  • Sambal
  • 4 red chillies, diced
  • 5 shallots, diced
  • 2 cloves garlic, sliced
  • 10g dried shrimp, reconstituted in warm water
  • 2cm galangal, sliced
  • 1/2 small tomato, cut into chunks
  • oil, for cooking
  • 1/2 cup (125ml) tamarind juice
  • 2 teaspoon sugar
  • 1 pinch salt and pepper, to taste
  • To Serve
  • fried shallots, for garnishing

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Fried Eggplant: Cut the eggplant lengthwise and season with turmeric, salt and pepper.
  2. Heat oil in frying pan and cook the eggplant until soft. Drain and set aside.
  3. Sambal: Grind the chillies, shallots, garlic, dried shrimp, galangal and tomato until fine.
  4. Heat a little oil in wok and saute these ingredients until fragrant.
  5. Add the tamarind juice, sugar, salt and pepper. Stir then let simmer for about 5 minutes; adjust the seasoning as required.
  6. To Serve: Place the cooked eggplant on the serving plate and pour sambal sauce over it. Garnish with fried shallots.

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