Brinjal Sambal

Deep-fried eggplant simmered in a tangy, sweet and spicy dried chilli sambal.

Prep Time 25

Cook Time 20

Total Time 45

Servings: 5 servings

Course: Side Dish

Cuisine: Malaysian / Southeast Asian

Calories: 225

Ingredients Equipment Method Nutrition Notes

Ingredients

15 dried red chillies
3 large brinjals
Salt to taste
Oil for deep-frying
10 cloves garlic
2 large onions sliced
1/2 cup water
2 tbsp vinegar
1 tbsp sugar

Equipment

Colander
Deep-fry pan
Wok or frying pan

Method

Soak the chillies in warm water for 20 minutes; drain and grind to a smooth paste; set aside.
Cut the brinjals into thick rounds, sprinkle with salt and leave in a colander for 30 minutes, then drain.
Deep-fry the brinjals in hot oil until golden brown; drain and keep warm.
Remove all except 3 tbsp oil from the pan. Saute the garlic and onions until softened.
Stir in the ground chilli paste and water and cook until half the liquid has evaporated.
Stir in the vinegar, sugar and salt and simmer for 1 minute. Add the brinjals and simmer for 4 to 5 minutes. Serve hot.

Nutrition

Calories: 225kcal

Notes

Source: Original family recipe. Estimated nutrition per serving (200g): 941kJ/225kcal, Fat 16g (MED, 23% RI), Saturates 1.6g (LOW, 8% RI), Sugars 10g (LOW, 11% RI), Salt 1.2g (MED, 20% RI). Estimates for general guidance only.