Keto Sambal Eggplant

Ingredients

• 1 large Eggplant
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 small Red chilies
• 1 tsp Shrimp paste (belacan)
• 1 tbsp Tomato paste
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 0.5 tsp Salt

Instructions

1. 1Prepare the 1 large eggplant by cutting it into 1-inch cubes. Place the cubed eggplant in a bowl and cover it with water. Add 0.5 teaspoon of salt to the water and let the eggplant soak for 10 minutes. After soaking, drain the eggplant very well.
2. 2Heat the 2 tablespoons of coconut oil in a wok or large skillet over medium-high heat, which is about 375°F (190°C).
3. 3Add the 1 medium onion, cut into small pieces, to the hot oil. Cook for 3 minutes, stirring occasionally, until the onion pieces look soft and slightly see-through.
4. 4Add the 3 cloves of garlic, minced, the 1-inch piece of ginger, grated, and the 2 small red chilies, finely chopped. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
5. 5Stir in the 1 teaspoon of shrimp paste and the 1 tablespoon of tomato paste. Cook for 1 more minute, stirring to combine them with the other ingredients.
6. 6Add the drained eggplant to the wok. Stir-fry for 8 to 10 minutes, or until the eggplant pieces are tender when poked with a fork and have some browned edges.
7. 7Pour in the 1 tablespoon of soy sauce and the 1 tablespoon of lime juice. Stir everything together to coat the eggplant evenly. Taste and add more salt if needed, up to the remaining 0.5 teaspoon.
8. 8Serve the Sambal Eggplant hot.

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