Sambal Eggplant
For a quick, easy and healthy weeknight dinner, try this Sambal Eggplant! You need six ingredients, a side of rice and less than 20 minutes.
Servings: 4 servings
Calories: 99kcal
Ingredients
- 1 pound Chinese eggplant cut into ½ inch slices, substitute Italian eggplant
- 1 tablespoon dried shrimp chopped
- 3 tablespoons sambal
- 1 tablespoon coconut oil
- 2 teaspoons coconut sugar
- 2 kaffir lime leaves thinly sliced
- 1 cup water
- cilantro for serving
- steamed white rice for serving
- 2 limes for serving
Instructions
- Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant.
- Cook until eggplant starts to brown (being careful not to burn the shrimp).
- Add the sambal and stir well. Cook 2 minutes (if it starts to burn add the water now).
- Add the water and simmer 2-3 minutes, until most of the liquid is gone and the eggplant is tender.
- Serve over rice garnished with fresh cilantro and lime.
Notes
- You can substitute 3 tablespoons of sambal belacan for the sambal and dried shrimp.
- For a spicier sambal eggplant, use more sambal sauce.
- If it’s too spicy, use less sambal or add a little more kaffir lime leaves. If it’s too tangy, add a little more coconut sugar.
- If you can't find Chinese eggplant, you can also use Japanese eggplant or Italian eggplant.
- When buying eggplant, look for ones that are firm with no blemishes or soft spots.
- Don’t cut the eggplant slices too thin or cook them too long as they will get mushy.
- For even cooking, make sure your eggplants are cut into roughly the same size slices.
Nutrition
Serving: 6ounces | Calories: 99kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 142mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 67IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg