Chilli Eggplant Sambal

Name: Chilli Eggplant Sambal
Cuisine: Singaporean
Ingredients: 6 small purple eggplants (aubergines), ends trimmed; vegetable oil, for deep-frying; 6 small purple eggplants (aubergines), ends trimmed; 8 dried small chillies, soaked in hot water for 30 minutes; 20 long red chillies, chopped; 2 green onions, finely sliced; 2 tablespoons coriander leaves; 2 tomatoes, pulped to a puree; 100 ml fresh lime juice, strained; 1 tablespoon castor sugar; 20 ml fish sauce; 5 cloves garlic, chopped; 6 red shallots, chopped; 125 ml sunflower oil; 2 tablespoons dried prawns, ground to a floss in a spice grinder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Watch out for this – it’s highly addictive! To make it even more lush, I sometimes add some leftover Soy-braised Pork, which I mince then add to the sambal when serving.

Ingredients

6 small purple eggplants (aubergines), ends trimmed
vegetable oil, for deep-frying
2 green onions, finely sliced

Asia
Singapore
Fish course
Side dish
Gluten-free
Pescatarian
South East Asia

Method

To make the sambal, chop the softened dried chillies and pound with the fresh chillies, garlic, shallots and 1 tablespoon of the oil in a mortar and pestle until it forms a paste. Stir in the dried prawn floss.

Heat the remaining oil in a frying pan and fry the paste over moderate heat for about 3 minutes until it becomes fragrant. Add the tomato pulp and cook for 10 minutes until the s