Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 2 medium-sized tomatoes, diced
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 tablespoon of vegetable oil
- 1 tablespoon of sambal oelek (Indonesian chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onion and sauté until fragrant and translucent.
3. Add the eggplant slices and cook until they are lightly browned and tender, stirring occasionally.
4. Add the diced tomatoes, sambal oelek, soy sauce, brown sugar, lime juice, salt, and pepper to the skillet.
5. Stir everything together and cook for another 5-7 minutes until the tomatoes are softened and the sauce has thickened.
6. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Sodium: 420mg
Sugar: 11g
Fiber: 6g
Substitutions for ingredients:
- Instead of sambal oelek, you can use any other chili paste or hot sauce.
- You can use any type of onion you have on hand.
- If you don't have brown sugar, you can use honey or maple syrup instead.
- You can substitute lime juice with lemon juice or vinegar.
Variations:
- Add some diced bell peppers or zucchini to the skillet for extra vegetables.
- You can use tofu or tempeh instead of eggplant for a vegetarian or vegan option.
- For a spicier version, add more sambal oelek or some chopped fresh chili peppers.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so they cook evenly.
- If the eggplant is too bitter, you can sprinkle some salt on the slices and let them sit for 10 minutes before cooking to draw out the bitterness.
- You can adjust the sweetness and spiciness of the dish to your liking by adding more or less sugar and sambal oelek.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sambal eggplant with steamed rice or noodles.
- Garnish with some extra chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice or noodles
- Grilled chicken or fish
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the eggplant is too mushy, it may have been overcooked. Make sure to cook it until it is tender but still holds its shape.
Food safety advice:
- Make sure to wash the eggplant and tomatoes before using them.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Sambal is a spicy Indonesian sauce typically made with chili peppers, garlic, and vinegar. It is commonly used in Indonesian cuisine as a condiment or as a base for dishes like this sambal eggplant.
Flavor profiles:
- Spicy, sweet, tangy
Serving suggestions:
- Serve hot as a main dish with rice or noodles.
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Region: Indonesian