Sambal Eggplants

Tested Recipe with Slight Adjustment Adapted from Ricky Ng

sambal-eggplants

 

Ingredients A:

400g small eggplants

Adequate cooking oil for pan-frying

Ingredients B: (blended)

120g shallot

6 cloves garlic

1 tbsp toasted belacan

15g young ginger

6 red chillies

Ingredients C:

1 tbsp tamarind juice

1 tbsp sugar

½ tsp salt

1 tbsp tomato sauce

2 tbsp water

Garnishing:

Some fried shallot, chopped spring onion and sliced red chilli

Preparation Instructions:

  1. Cut eggplants lengthwise into half.
  2. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry eggplants till soft and fragrant. Remove and set aside.
  3. Add 2 tbsp of oil and ingredients B and stir-fry till fragrant.
  4. Pour sambal over pan-fried eggplants.
  5. Garnish with some fried shallot, chopped spring onion and sliced red chilli. Serve.

 

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