This eggplant sambal dish is from the same broadcast as the fish with tom yum sauce (hour 2) but I thought I should split it into two posts so it’s easier for people to find the recipe.
Eggplant Sambal
INGREDIENTS:
1 large eggplant, cut into chunks
4 cloves garlic, minced
4 Tbsps dried shrimp, soaked, drained and lightly crushed
4 Tbsps chilli paste from soaked, blended, dried large chillies
½ Tbsp belacan (shrimp paste) powder (optional)
½ Tbsp chicken powder
1 tsp sugar
Dash of fish sauce
3-4 Tbsps oil
METHOD:
Pan fry eggplant until soft and lightly browned. I used an air fryer and cooked them for 15 minutes at 180C.
Heat 1 Tbsp oil in frying pan. Add minced garlic and dried shrimp; saute until aromatic.
Add all other ingredients and saute until oil separates.
Add eggplant and toss through. Remove and serve.
Visit www.prestigehomeappliances.com.au for more information about the Optimum HealthyFry air fryer used in this recipe.
