Eggplant With Sambal

Ingredients

• Eggplant (aubergine) - 300 grams

• Dried shrimps (soaked and chopped) -20 grams

• Cooking oil - 4 tablespoons

Sambal paste

• Belacan (toasted) -5 grams

• Red chilies - 5 pieces

• Dried red chilies - 5 pieces

• Garlic - 1 clove

• Small onions - 10 pieces

• Candlenuts - 4 pieces

• Water 2 tablespoons

• Sugar - 1 tablespoon

• Salt of to taste

Method

• Cut the eggplants into 2 inches x 1 inch pieces, rinse and drain well. 

• Heat the oil in a wok over a medium heat and fry egg plants until lightly browned, dish out and set aside. 

• Add the sambal paste to the remaining oil and sauté until aromatic then add the chopped dried shrimps to the oil in the wok and sauté until fragrant. 

• Add the eggplants into the sambal paste, stir-fry to well mix then add some water and let it simmer for 3 minutes until eggplants become soft.

• Add salt and sugar to taste and serve.

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