Brinjal Sambal
Elevate your taste buds with the bold, spicy flavors of Brinjal Sambal, a classic Southeast Asian side dish that brings together tender, golden-fried eggplants and a rich chili-based sambal. This fragrant recipe features fresh and dried red chilies, shallots, garlic, and a tangy touch of tamarind pulp to create a perfectly balanced harmony of heat, sweetness, and sour notes. The brinjals, soaked to remove bitterness and pan-fried to perfection, absorb the vibrant sambal sauce, making every bite irresistibly flavorful. Ready in just 40 minutes, this recipe is a fantastic accompaniment to steamed rice, ideal for anyone looking to explore authentic Malaysian or Indonesian cuisine. Perfect for spice lovers and eggplant enthusiasts alike, this Brinjal Sambal is a must-try for a bold, home-cooked culinary adventure.
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 4 tablespoons Vegetable oil
- 4 medium Shallots
- 4 Garlic cloves
- 3 Red chilies
- 5 Dried red chilies
- 2 tablespoons Tomato paste
- 2 teaspoons Tamarind pulp
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 125 ml Water
Instructions
Wash and slice the brinjals into thick batons or rounds. Soak them in salted water for 10 minutes to remove bitterness, then drain and pat dry.
Heat 2 tablespoons of vegetable oil in a large frying pan. Fry the brinjals in batches until golden and slightly softened. Remove and set aside.
In a blender or mortar and pestle, grind the shallots, garlic, fresh red chilies, and dried red chilies into a smooth paste.
Heat the remaining 2 tablespoons of oil in the pan on medium heat. Add the chili paste and sauté for 5–7 minutes until fragrant and the oil separates from the paste.
Stir in the tomato paste, tamarind pulp, sugar, and salt. Mix well.
Add the water and let the sambal simmer for 5 minutes.
Return the fried brinjals to the pan and gently toss to coat them in the sambal. Cook for another 5 minutes until the flavors meld together.
Taste and adjust the seasoning as needed. Remove from heat and serve warm with rice.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 52.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3880 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
