Name: Sambal Eggplants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 eggplants (the long and slim Asian variety which is sweet and not bitter); cooking oil (for frying); 4 shallots (or two red onions, diced); 4 cloves garlic (peeled and crushed); 1 one-inch knob ginger (peeled and sliced); 2 bird’s eye chilies; 2 tablespoons fish sauce; 1 tablespoon sugar ((palm sugar is recommended)); 1 tablespoon lime juice; sliced scallions (to garnish (optional))

Sambal Eggplants

Recipe by Connie Veneracion

Quick fried Asian eggplants are tossed with homemade sweet-tangy sambal (chili sauce) to make a brightly flavored side dish for your grilled or fried meat or fish.

So simple. And so inexpensive with basic ingredients like garlic, ginger and chilis. And yet, the cooked dish has such deep and bold flavors. Really, never underestimate the benefits of sautéing as it brings out all the lovely flavors and aromas of spices.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish

Cuisine Malaysian

Servings people

Eggplants with sambal (chili sauce) in yellow bowl

Print Recipe

Ingredients

3 eggplants the long and slim Asian variety which is sweet and not bitter
cooking oil for frying

For the sambal

4 shallots or two red onions, diced
4 cloves garlic peeled and crushed
1 one-inch knob ginger peeled and sliced
2 bird’s eye chilies
2 tablespoons fish sauce
1 tablespoon sugar (palm sugar is recommended)
1 tablespoon lime juice
sliced scallions to garnish (optional)

Instructions

Fry the eggplants

Start heating enough cooking oil in a wok or fryer to reach a depth of at least two inches.
Cut the eggplants vertically into halves, then cut each half horizontally into two.
When oil is hot, flash fry the eggplants (see What is flash frying?).
Drain the eggplants on a rack and set aside.
Pour off the oil from the pan leaving only about two tablespoonfuls.

Make the sambal

With a mortar and pestle (or in a blender or food processor), grind the shallots, garlic, ginger, chilis and fish sauce until no large bits remain. (If using a blender or food processor and machine won’t run properly, add a few tablespoonfuls of water to help it along.)
Reheat the oil in the pan.
Over medium heat, sauté the sambal (medium heat for sauteeing, always) until the color deepens and the paste separates from the oil. This takes about ten minutes so be patient. You have to stir once in a while just so the sambal does burn especially along the edges.
Drizzle in the lime juice. Taste the sambal. Adjust the seasonings, if needed, adding more fish sauce or sugar, or both.

Finish the dish

Add the eggplants back to the wok or frying pan. Toss gently to coat each piece of eggplant with the spices. Cook just until the eggplants are heated through.
Optionally, garnish the sambal eggplants with sliced scallions before serving.