I know this bowl of Sambal Brinjals does not look legit. Sambal Brinjals are supposed to look all red and fiery and mine is so...so... yellow.
That's because I coated the brinjals with a tad too much turmeric powder. But turmeric is good for our health, so I guess it's fine.
This is one vegetable dish that I make a beeline for whenever I see it at the nasi campur stall. I just can't get enough of it.
There are many other fans, I observed. Once I was at Village Park and a Chinese guy asked the serving staff to reserve the entire brinjal sambal dish for his party. Semua? Semua! Too bad for the brinjal fans queuing behind him.
The thing about brinjals is that they absorb a lot of oil. Just like a sponge. To cook Sambal Brinjals, you have to fry the brinjals first until browned and tender. This is one vegetable that you don't want to undercook.
You also need a lot of oil to saute the sambal or else it will not turn out well. I was quite taken aback by the amount of oil used, especially when frying the brinjals. It's rather scary. A dish to be consumed sparingly.
Recipe source : Adapted from Senangnya Memasak Sambal
- 2 brinjals, cut onto smaller pieces
- 1 tsp turmeric powder for coating the brinjals
- 1 big onion, sliced into rings
- salt to taste
- oil for frying
Spice paste (pounded or blended)
- 8 shallots
- 4 cloves garlic
- 1 teaspoon belacan
- 2 tbsp chili paste
1. Rub brinjals with turmeric and salt.
2. Heat oil in pan and fry the brinjals in batches until slightly browned and softened. Set aside.
3. Using the same oil (remove some if too much) saute the pounded shallots/garlic and chili paste until aromatic and oil seperates.
4. Add brinjals and stir fry to mix. Taste and adjust for seasoning.