• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 4 eggplant (aubergine)
  • 4 tbsp cooking oil
  • 1 tsp salt
  • Sambal paste, blended
  • 20g dried shrimp, deep-fried and grounded
  • 1 tbsp belacan, baked at 160 degrees Celcius for 10 minutes and pounded
  • 5 red chillies, sliced
  • 5 tbsp chilli paste
  • 3 pips garlic, peeled
  • 2 medium red onions, peeled
  • 5 candlenuts, pounded
  • 4 tbsp chilli sauce
  • 1 cup of water
  • 1 tbsp sugar
  • 1 tsp salt to taste

Instructions

  1. Cut the eggplants into 2 inches long and then cut them into wedges. Rinse and drain well.
  2. Sprinkle a little bit of salt and oil.
  3. Heat the oil in a pan over medium heat and fry eggplants until lightly browned and soft. Dish out and set aside.
  4. To make sambal paste, blend all ingredients with 1 cup of water.
  5. Sauté until aromatic, then add in the chopped dried shrimps to the oil in the pan and sauté until fragrant about 5 minutes.
  6. Stir-fry, then let it simmer for 3 minutes.
  7. Add salt and sugar to taste.
  8. To serve, place the sambal on top of eggplants.

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