Sambal Eggplant

Method5 steps · about 20 min

1. 1

   Step 1: Heat all 2 tablespoons oil in a wok or skillet over medium-high heat. Add all the already soaked and drained dried shrimp (1½ tbsp) and stir until fragrant.

   Uses 2 tbsp oil · 1½ tbsp dried shrimp, already soaked in warm water and drained

   
2. 2

   Step 2: Add all 1½–2 tablespoons ready cooked belacan sambal to the fragrant dried shrimp and oil from step 1. Stir briefly to combine.

   Uses All fragrant dried shrimp and oil in the wok · 1½–2 tbsp ready cooked belacan sambal

3. 3

   Step 3: Immediately add all the cut eggplant (7 oz) to the sambal and dried-shrimp mixture from step 2. Stir well to coat the eggplant.

   Uses All sambal, dried shrimp and oil in the wok · 7 oz eggplant, cut into rounds or long strips

4. 4

   Step 4: Stir-fry the eggplant mixture from step 3 until the eggplant is tender through the center, taking care to keep its pieces intact. Season with the ½ teaspoon sugar and 1 teaspoon fish sauce, adjusting how much you add to taste.

   Uses All eggplant-sambal mixture · ½ tsp sugar, or to taste · 1 tsp fish sauce, or to taste

5. 5

   Step 5: Serve all the finished sambal eggplant from step 4 immediately in three side portions, with optional ready steamed rice.

   Uses All finished sambal eggplant · Ready steamed rice, optionally for serving