Sambal Eggplant (Terung Sambal)
A fiery and flavorful Malaysian side dish featuring eggplant stir-fried in a spicy sambal sauce. Perfect as an accompaniment to rice or other main courses.
15m prep + 20m cook4 servingsSafety: 95/100
Contains nutsSHELLFISH-free
250 cal|5g protein|25g carbs|15g fat|8g fiber
Ingredients
- 1 large Eggplant, cut into bite-sized pieces
- 3 tablespoons Vegetable oil
- 1 medium Red Onion
- 3 cloves Garlic
- 5-7 pieces Red Chilies
- 3 pieces Candlenuts
- 1 tablespoon Tomato Paste
- 1 teaspoon Tamarind Paste
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
Instructions
- 1Heat vegetable oil in a wok or large skillet over medium-high heat.
- 2Fry eggplant until softened but not mushy. Remove and set aside.
- 3Blend or grind red onion, garlic, red chilies, and candlenuts (or macadamia nuts) into a paste.
- 4Add paste to the skillet and saute until fragrant.
- 5Add tomato paste, tamarind paste, sugar, and salt. Stir to combine.
- 6Add the fried eggplant back to the skillet and coat with sambal sauce.
- 7Stir-fry for another minute, until heated through and well coated.
- 8Serve hot as a side dish.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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