Eggplant with “Sambal”
30 minutes
1 plate of Eggplant with Sambal
This flavorful dish features eggplant cooked with sambal. It can be prepared in various ways, often depending on regional or cultural preferences, but the main element is sambal which enhances the natural flavor of the eggplant.
Nutrition Value in 1 Serving
Calories
91.2 kcal
Carbohydrate
10.0 g
Protein
2.7 g
Fat
4.4 g
Sodium
456.1 mg
Ingredient A:
| Enough | Cooking oil |
| 3 pcs (350g) | Eggplant, cut into strip |
| 1 tbsp | Tamarind paste, diluted with 1 cup water |
| 1½ tsp | AJI-NO-MOTO® |
| 3/4 tsp | Salt |
| 1 strand | Spring onion |
Ingredient B: coarsely blended
| 3 pips | Garlic |
| 5 pcs | Shallot |
| 6 pcs (200g) | Red Chili |
| 6 pcs | Red bird’s eye chili |
- Heat the oil in a pan, fry the eggplant until tender. Set aside.
- Reduce the amount of oil, then sauté the coarsely ground ingredients until fragrant and the oil separates.
- Stir in tamarind water and season with AJI-NO-MOTO® and salt to taste.
- Pour the sambal over the fried eggplant.
- Garnish it with sliced spring onion and it's ready to serve.
With the application of AJI-NO-MOTO®, it is able to reduce about 19% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
