Sambal Eggplant

By Leite's Culinaria

Ingredients

3 tablespoons mild vegetable oil
1 (6-ounce) globe, Italian, or Indian eggplant* (cut into 1 1/2-inch (4-cm) chunks)
1 tablespoon dried shrimp (hebi) (lightly crushed)
2 tablespoons sambal belacan
1/4 cup water
Salt (optional)
Fresh cilantro leaves with stems
Steamed rice

Prep Time10mins
Cook Time10mins
Servings1

Instructions

Make the sambal eggplant

In a medium wok or skillet over high heat, warm the oil. Once the oil begins to smoke, add the eggplant and dried shrimp and stir-fry them until the eggplant is golden brown, 3 to 5 minutes.

Add the sambal belacan and toss to thoroughly coat the eggplant. Pour in the water and stir the eggplant again.

Reduce the heat to medium-low. Simmer until the eggplant has softened, 2 to 3 minutes. Taste and season with salt if needed.