Sambal Eggplant

Name: Sambal Eggplant
Total time: 20 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 2 tbsp oil; 1.5 tbsp dried shrimp, soaked and drained; 1.75 tbsp sambal; 7 oz eggplant, cut into long strips; 0.5 tsp sugar; 1 tsp fish sauce

Tender eggplant strips stir-fried with fragrant Malaysian sambal and dried shrimp — spicy, savoury and best with steamed rice.

20 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

301

Calories

13g

Protein

24g

Carbs

20g

Fat

Scale recipe

3 servings

Original recipe

Ingredients6 items

Produce

🍆eggplant, cut into long strips7 oz

Seafood

🦐dried shrimp, soaked and drained1½ tbsp

Pantry

🛢️oil2 tbsp

🌶️sambal1¾ tbsp

🍬sugar½ tsp

🐟fish sauce1 tsp

Instructions

1
Cut the eggplant into rounds, then into long strips, and set aside.
2
Heat a wok or skillet over medium-high heat with the oil.
3
Add the soaked dried shrimp and stir continuously until aromatic.
4
Add the sambal and stir briefly until fragrant and the oil separates.
5
Quickly follow with the eggplant and stir to combine well — do not overcook; the eggplant should be tender but not mushy.
6
Season with the sugar and fish sauce to taste.
7
Dish out and serve immediately with steamed rice.

Free, no card required.

CuisineMalaysian