INGREDIENTS:

• 500g eggplant, cut into cubes
• 100g large chillies
• 1 medium-sized onion
• 3 cloves garlic (optional)
• 2 tomatoes (optional)
• 1 tsp salt
• Oil for frying

METHOD:

1. Blend chillies, onion, garlic and tomatoes in a food processor.
2. Fry eggplant with about ¼ cup oil until browned. Remove and set aside.
3. Add more oil in frying pan and fry the sambal until it’s a semi-dry consistency (about 10 minutes).
4. Toss in the eggplant and season with salt. Serve with steamed rice.

Click here to download the full recipe.

ps. Eggplant is one of my favourite vegetables but I’ve just found out via this article – 27 Science-based Health Benefits of Eggplant – that it’s actually a Berry. Go figure

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