Recipe Ingredient
- 3 brinjals
- 3 tbsp oil
- Sambal sauce (combined and blended):
- 4 shallots
- 3 cloves garlic
- 4 dried chillies, seeded
- 5 fresh red chillies, seeded
- 6 – 7 bird chillies (cilipadi)
- 2 tbsp dried prawns, soaked and pounded
- 4 small limes (limau kasturi), squeezed for juice
- Seasoning:
- 1 – 2 tbsp sugar or to taste
- 1 tbsp fish sauce
- 1/4 tsp salt
Instructions
- Halve brinjals and soak in slightly salted cold water for four to five minutes. Remove and pat dry with kitchen towel. Sprinkle lightly with a dash of ground black pepper.
- Arrange brinjal halves, cut side down, on a lightly greased grill pan. Grill until brinjal halves turn soft. Turn over and grill until the vegetable skins are charred. Remove on to a plate.
- Stir-fry sambal sauce ingredients in 3 tbsp oil until fragrant. Add seasoning to taste and cook until gravy turns thick. Pour sauce over the brinjals and serve.
