Ingredients
For the Eggplant
- 2 medium eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil (plus more for frying, if desired)
For the Sambal
- 8–10 red chilies (adjust to taste)
- 3 shallots, roughly chopped
- 4 cloves garlic
- 2 tomatoes, chopped
- 1 teaspoon shrimp paste (optional)
- 1 tablespoon tamarind paste (or 2 teaspoons lime juice)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Garnish
- Sliced green onions
- Fresh cilantro (optional)
- Lime wedges
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Cook the eggplant for 8–10 minutes, turning occasionally, until tender and lightly browned. Remove and set aside.
- Blend or process the chilies, shallots, garlic, tomatoes, and shrimp paste into a coarse paste.
- Heat 2 tablespoons of oil in the same skillet and cook the sambal paste for 5–7 minutes, stirring often, until fragrant and the oil begins to separate.
- Stir in the tamarind paste, brown sugar, and salt. Cook for another 2 minutes.
- Return the cooked eggplant to the skillet and gently toss until well coated with the sambal.
- Cook for 2–3 minutes more to let the flavors combine.
- Garnish with sliced green onions and serve hot with steamed rice.
Tips
- Salt the eggplant for 20 minutes before cooking, then pat dry to reduce bitterness and help it brown.
- Roast or air-fry the eggplant instead of pan-frying for a lighter version.
- Add fried tofu or tempeh for extra protein.
- Reduce the number of chilies for a milder dish.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the eggplant may become mushy after thawing.
- Reheating: Warm gently in a skillet over medium heat or microwave until heated through.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4