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Title: Sambal Terong (Eggplant Sambal)
Categories: Eggplant, Malaysian
Yield: 3 Servings

2 tb Oil
1 1/2 tb Dried shrimp; soaked in warm
-water and drained
1 1/2 tb Sambal; up to 2 tb
7 oz Eggplant (200 g); cut into
-rounds, cut into long
-strips
1/2 ts Sugar; or to taste
1 ts Fish sauce; or to taste

Preparation time: 5 minutes
Cooking time: 15 minutes

Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This
eggplant recipe is spicy and so delicious. Serve with steamed rice
for a complete meal.

Use a mortar and pestle to pound all the Sambal ingredients, or use a
mini food processor to blend well. Heat up a wok with oil. As soon as
the oil is heated, transfer the Sambal paste into the wok and
stir-fry continuously for a few minutes or until the oil separates
from the Sambal. Dish out and set aside. You may store in the
refrigerator for future use.

On medium to high heat, heat up a wok or skillet with the cooking
oil. Add the dried shrimp and stir continuously until you smell the
aroma.

Add the Sambal and quickly follow by the eggplant.

Stir to combine well. Do not overcook the eggplant. Add sugar and fish
sauce to taste.

Dish out and serve immediately.

Recipe by Bee Yinn Low

Recipe FROM:
<https://rasamalaysia.com/sambal-eggplant-aubergine-brinjal/>

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