Friday, 20 July 2012

Malaysian Aubergine Sambal

Aubergines cooked in a spicy chilli paste.


6 small baby aubergines
1/2 teaspoon salt
2 tablespoons Sambal Belacan
2 tablespoons oil


1. Wash and cut the aubergines into quarters.
2. Heat oil in a wok when it is hot add the aubergines and stir fry for 2-3 minutes. Cover and cook for a further 7-8 minutes until aubergines are almost cooked.
3. Add two tablespoons of Sambal Belacan and the salt and  mix the aubergines well to coat them in the spicy paste.(Sambal Belacan is very spicy take care with the quantity a little goes a long way)
4. Cover and cook for 2-3 minutes longer.
5. Transfer to serving dish , serve with boiled rice.

You may like:
Sambal Belacan

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Flavours of Malaysia event by


  1. Delicious looking sambal. Wonderfully prepared.

    Hamaree Rasoi

  2. Delicious looking sambal. Wonderfully prepared.

    Hamaree Rasoi


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