Aubergine Sambal
Aubergine Sambal
Get this quick and easy Malaysian-style sambal recipe by Ili Sulaiman from Family Feast with Ili.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
Ingredients
  • 2 large Aubergines
  • 4 Limes
  • 4 tablespoons Coconut Oil
  • Ground ingredients
  • 2 cloves Garlic
  • 1 large Red Onion
  • 4 Bird's Eye Chilli
  • 4 Red Chillies
Method
  1. On an open fire grill aubergines until skin becomes black and the insides are tender, place in a bowl and cover to contain steam to assist with the peeling of the skin
  2. In a blender, ground garlic, onion and chillies (slightly coarse)
  3. In a pan, add in coconut oil and fry the ground ingredients until fragrant for about 4 – 5 minutes
  4. Add in salt and sugar to taste and keep frying for at least 10 minutes until you start seeing slight caramelisation. Turn fire off and set aside
  5. Remove skin from the aubergine and place aubergine in a big mixing bowl. Using a fork slighty mash up the aubergines and add in 3 tablespoons of the chilli sambal paste
  6. Season again with salt and sugar (if too spicy) if needed and serve aubergine sambal with lime wedges for extra zing!
  7. Best served with tofu squares and rice

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