Eggplant Sambal

Ingredients

• 4 eggplants halved cross wise then cut into wedges
• 3 teaspoons salt
• 5cm piece fresh ginger cut into fine julienne
• 4 cloves garlic, finely sliced
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds
• 1 teaspoon cumin seeds
• 2 teaspoons tamarind concentrate
• 1/4 cup fish sauce
• 2 tablespoons palm or brown sugar
• 8 egg tomatoes, each cut into 8 wedges
• Juice of 1 lime
• 2 tablespoons Peanut oil
• 1/4 cup fresh coriander leaves
• 4 tablespoons macadamia oil

Method

1. Place cut eggplant into a colander and sprinkle with salt. Place colander on a dish and rest for 1 hour until eggplant sweats. Press dry with a kitchen towel.
2. Heat macadamia oil in large fry pan. Fry ginger and garlic in separate batches until golden and crispy. Remove and set aside.
3. Add whole spices to pan and cook until fragrant.
4. Add eggplant to pan and cook, stirring occasionally until it is brown and beginning to soften.
5. Add tamarind concentrate and fish sauce and stir.
6. Add tomatoes and cook until they begin to break down.
7. Add sugar, lime juice and reserved garlic and ginger and stir through.
8. Spoon into serving dish, drizzle over peanut oil and top with coriander leaves. Serve with rice. Serves 4 as a main or 8 as an accompaniment.

Product used in recipe

• Squid Brand - Fish Sauce