MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sambal Terong (Eggplant Sambal)
Categories: Eggplant, Malaysian
     Yield: 3 Servings

     2 tb Oil
 1 1/2 tb Dried shrimp; soaked in warm
          -water and drained
 1 1/2 tb Sambal; up to 2 tb
     7 oz Eggplant (200 g); cut into
          -rounds, cut into long
          -strips
   1/2 ts Sugar; or to taste
     1 ts Fish sauce; or to taste

 Preparation time: 5 minutes
 Cooking time: 15 minutes

 Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This
 eggplant recipe is spicy and so delicious. Serve with steamed rice
 for a complete meal.

 Use a mortar and pestle to pound all the Sambal ingredients, or use a
 mini food processor to blend well. Heat up a wok with oil. As soon as
 the oil is heated, transfer the Sambal paste into the wok and
 stir-fry continuously for a few minutes or until the oil separates
 from the Sambal. Dish out and set aside. You may store in the
 refrigerator for future use.

 On medium to high heat, heat up a wok or skillet with the cooking
 oil. Add the dried shrimp and stir continuously until you smell the
 aroma.

 Add the Sambal and quickly follow by the eggplant.

 Stir to combine well. Do not overcook the eggplant. Add sugar and fish
 sauce to taste.

 Dish out and serve immediately.

 Recipe by Bee Yinn Low

 Recipe FROM:
 <https://rasamalaysia.com/sambal-eggplant-aubergine-brinjal/>

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