This sambal eggplant is such a simple dinner or aspect dish, cooking in minutes (particularly when you have both ready or purchased the sambal belachan prematurely). Even with globe eggplants, reduce into good chunks (I made mine 1-1 1/2 inch cubes, some with and a few with out the pores and skin), not needing to pre-salt the eggplant and making the most of the wok warmth makes this fast but satisfying. The dried shrimp provide little nuggets, barely chewy, and sure, “shrimpy”, in good methods.
The one motive I didn’t instantly put together this dish (our home is an eggplant-fandom) was that I wanted to search out the sambal belachan and had struck out regionally. I ended up ordering the sambal on-line, and since I’d by no means tried it, I ordered a pair of small pouches. Seems we fairly prefer it, and the rest can be used both as a repeat or with a large noodle dish.
I used Italian globe eggplants, and some issues I’d point out: 1) you’ll wish to be actively stir frying them proper from the beginning (I all the time warmth my wok BEFORE swirling in oil), tossing and getting all sides actively cooking in order the oil doesn’t all get soaked up as eggplant will be grasping that means, 2) when you’re utilizing globes, they’ll take a minute or so extra to prepare dinner than smaller Indian eggplants or slim Japanese ones. Even much less when you’re fortunate sufficient to search out fairy story eggplants (the tiny teardrop ones), 3) you in all probability might want to rinse and blot the dried shrimp (my bundle directed me to make sure and accomplish that), and I used a stone mortar and pestle to crush the shrimp as they have been now not crispy.
I served this with basmati rice and wedges of lime, and had wished for extra. I’d been beneficiant with the eggplant (7 1/2 ounces for half a medium globe eggplant), and this served two for a light-weight, meat-free dinner that was a winner.
Vegan notes: if you wish to put together this as a vegan dish, use sambal oelek and skip the heibi. For a extra full meal or so as to add some protein, I made it a second time, including 5 ounces every of oyster mushrooms and Yuba (tofu skins), torn/reduce into lengthy “rags” which labored very nicely.
