Thursday, March 1, 2012

Sambal Brinjal (Aubergine)



2 brinjals
1 small tomato, cut into cubes
Thai basil leaves
1/4 cup water
1 tsp tamarind paste
salt & sugar, to taste
3 tbsp sambal dried shrimps

  • Cut brinjals in half, lengthwise. Drizzle with oil.
  • Grill brinjals on both sides until soft.  Peel the skin off when it is cool enough to handle.  With a fork, tear the brinjals into strips and place on a serving plate.  Set aside.
  • Heat a little oil in a frying pan and cook the tomato until soft.  Add in sambal dried shrimps and water.  Season with salt and sugar if necessary.  Finally add in basil leaves. 
  • Pour sambal over brinjals and serve hot.

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