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Main course · Malaysian

Sambal Aubergine (Sambal Terung)

30 min Serves 4 ~209 kcal/serving ~£5.20 (£1.30/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 2 aubergines, cubed
  • 6 dried red chillies
  • 4 shallots
  • 2 garlic cloves
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 4 tbsp vegetable oil

Nutrition (per serving)

Calories
209 kcal
Protein
2.6 g
Carbohydrate
14.8 g
of which sugars
11 g
Fat
14.1 g
of which saturates
1.1 g
Fibre
6 g
Salt
0.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat half the vegetable oil in a large frying pan and fry the aubergine cubes for 8-10 minutes, turning often, until golden and tender. Lift out.

  2. 2

    Blend the dried red chillies, shallots and garlic to a paste.

  3. 3

    Heat the remaining oil and fry the paste for 7-8 minutes, stirring often, until darkened and fragrant.

  4. 4

    Stir in the tamarind paste, palm sugar and 60ml water and simmer for 3 minutes until thick.

  5. 5

    Return the aubergine to the pan and toss to coat in the sambal for 2 minutes.

  6. 6

    Serve with steamed rice.

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