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Spicy eggplant With Sambal Recipe

Whenever I go to a Chinese restaurant with our college spicy eggplant is something I always wanted to try that at home. However, my friends told me it is deep-fried so kind of kept postponing it. Moreover, my kids are not big fans of eggplant. Other days I need to cook a meal just for myself. I was craving for spicy food. I had sambal in the fridge. So thought trying eggplant without deep frying. It tasted divine with steamed brown rice. White rice would go perfect too
Ingredients

Sambal – 2 teaspoon
Brinjal/eggplant / katharikai – 1 (Long Chinese variety. If you are using small version about 5)
Ginger – 1/2 teaspoon (finely chopped)
Garlic – 5 pods (chopped)
Spring onion – 2 tablespoon
Salt to taste
Oil – 1.5 tablespoons (I have used Gingerly oil)



Method:


Slice Brinjal into 1/2 inch long strips. Heat oil and fry ginger and garlic till slight brown color

Add eggplant, Salt fry till they are 1/2 cooked. Add Sambal continue to fry till cooked

Mix well. continue to fry till cooked. Add Spring onion and mix well.

Serve hot with cooked rice

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