Go Back
Homemade Sambal Eggplant photo
Print Recipe Save it for later

Sambal Eggplant

A quick, spicy stir-fried eggplant tossed with sambal and dried shrimp for a savory, tangy side or main.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 3 servings

Ingredients

  • 2 tablespoons oil
  • 1 1/2 tablespoons dried shrimp soaked in warm water and drained
  • 1 1/2–2 tablespoons sambal see Sambal Asparagus recipe
  • 7 oz eggplant about 200 g, cut into rounds or long strips
  • 1/2 teaspoon sugar or to taste
  • 1 teaspoon fish sauce or to taste

Instructions

  • Prepare the sambal: use a mortar and pestle or a mini food processor to pound or blend the sambal ingredients (including the soaked, drained dried shrimp) until well combined.
  • Heat 2 tablespoons oil in a wok or skillet over medium-high heat. When hot, add the sambal paste and stir-fry continuously for a few minutes until the oil separates from the paste. Transfer the cooked sambal to a bowl and set aside.
  • Wipe the wok if desired, then heat the wok again over medium-high heat with a little oil. Add the soaked, drained dried shrimp and stir-fry until fragrant, about 1–2 minutes.
  • Add the reserved sambal back to the wok, then immediately add the eggplant pieces. Stir-fry quickly to coat the eggplant with the sambal.
  • Stir constantly and cook until the eggplant is tender but not mushy, about 3–5 minutes depending on thickness.
  • Season with 1/2 teaspoon sugar and 1 teaspoon fish sauce, adjusting to taste. Toss once more, then remove from heat and serve immediately.

Equipment

  • mortar and pestle or mini food processor
  • wok or large skillet
  • spatula or wooden spoon
  • Knife
  • Cutting Board

Notes

  • Indian (small) eggplants work well but any variety is fine.
  • You may use fresh shrimp or a mix of fresh and dried shrimp.
  • Do not overcook the eggplant to avoid a mushy texture.
  • Use 2 tablespoons sambal if you want it spicier.