Egg Plant Sambal

"Scrummy eggplanr"

It is not easy to retain a blog, just as difficult for me to be a vegan! On some days, I do whisk up some eggs and it tasted divine! However, my MR., do survive the diet till now! I am amaze with that!

This eggplant is a variation to my other sambal dish. Sambal originated from Indonesia, is a spicy chili paste that is used as a base of this dish. In my kitchen, this home made chili paste available in one liter container. I make this chili paste once for every two weeks. Normally, I just cut and soaked dried chili (1 packet) in hot water to throw away the seeds, combine with one clove of garlic and 10 pieces of red onions. They all are blended together and kept refrigerated. Wala! Then, you will never need to ever prepare your chili paste for sometime!

Back to my eggplant sambal, this beautiful vegetarian meals was our lunch on last Sunday! I throw in some button mushrooms (since it is my fav). To prepare this dish, all you need is 2 eggplants (big one).

Ingredients for 2 eggplants/ terung (malay):

3 table spoon of oil/ 3 sudu besar minyak masak

1 tea spoon of cumin seeds/ 1 sudu kecil jintan putih
1 tea spoon of black mustard seeds/ 1 sudu kecil biji sawi

1 big red onions/ 1 biji bawang besar
1 clove of garlic/ 1 ulas bawang putih

6 table spoon of blended chili paste/ 6 sudu besar cili mesin

1/4 cup of tamarind juice / 1/4 cawan air asam jawa

Salt to taste / Garam secukup rasa

1) Heat up oil and fried cumin seeds and black mustard for 30 seconds. 

2) Add in onions and garlic. Stir fried for few minutes not to brown.

3) Add in blended chili paste. (Approximately 15 minutes or cook)

4) Add in tamarind juices and stir fry until it become a thick paste.

5) Put in eggplant and stir fried until soft.

6) Put in salt, check seasoning. You can put a pinch of sugar if you want!

7) Serve with rice.

Enjoy cooking this!