Pan-Fried Sambal Eggplant
18 min
Singapore
Ingredients
2 servings
Calories
420 kcal
Protein
4 g
Fat
32 g
Carbs
36 g
eggplant
4pieces
sambal oelek or chili paste
4tablespoons
sugar
2teaspoon
cooking oil
6tablespoons
water
4tablespoons
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Steps
0 / 7 done
1
Slice the eggplant into 1-inch thick rounds.
2
Heat oil in a non-stick pan over medium heat.
3
Fry the eggplant slices on both sides until golden brown and soft.
4
In a small bowl, mix the sambal, sugar, and water.
5
Pour the mixture over the eggplant in the pan.
6
Toss gently until the sauce coats every piece of eggplant and becomes slightly caramelized.
7
Transfer to a serving plate immediately.
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