Eggplant Sardine Sambal
Convenient, simple, soft, tender and tasty – these are the words I’d use to describe Eggplant Sardine Sambal. The mildly spicy sambal complements the melt-in-the-mouth eggplants, while the soft sardines add a depth of umami-ness to each bite.
Done in 30 minutes, this dish is so easy to make – it’s basically just stirring everything together. Both protein and vegetables can also be served in only 1 pot; making it a wholesome meal with a choice of rice or bread.
Serves 12 adults.
What is Eggplant Sardine Sambal?
At its most basic form, Eggplant Sardine Sambal is actually a blend of eggplant sambal with sardines. The sambal (or “chilli paste” in Malay) is first cooked until almost soft. Sliced red onions are fried until fragrant, then cooked with the sambal, before braising the eggplants in them.
Once almost done, sardines are added and broken into smaller chunks for every bite.
It can be eaten as a main dish, or a side dish, paired with some fried vegetables (like cabbage and carrots), or fish.
Ingredients
Utensils
Tips
- Soaking the eggplants in water immediately after cutting them reduces the oxidation rate, so they remain white. Notice in the video, the first eggplant had turned slightly yellow after cutting the second one, while the rest kept their white appearance even adding to the pan.
- There is no salt in this recipe as the fish sauce adds saltiness, fragrance and umami.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
Sambal is one dish that can actually be kept for a few days in the fridge, in an air-tight container. This particular dish can last about 4-5 days (though it won’t last that long as it doubles up as a sandwich filling and side/ main dish for lunch or dinner). It can even be enjoyed chilled. Personally, I like it warm with some rice.
It can also be kept frozen for a few weeks to a month. A truly convenient dish!
Similar Recipes
- Super Simple Egg Sambal Recipe
- Okra Sambal
- Smooth, Silky Steamed Eggs
- Crunchy Stir-Fried Mixed Vegetables
Sardine Sambal with Eggplant
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Non-Stick Frying Pan
- Turner
- Measuring Spoons
Ingredients
- 1 onion, medium-sized
- 5 eggplant, small-sized
- 1 tbsp cooking oil, unscented
- 430 g sambal paste, homemade
- 150 ml water
- 1 can sardine, 425g
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 spring onion, chop to 1.5 inches, stems and leaves separated
Instructions
- Prepare the ingredients.
- Slice the red onion thinly. Set aside.
- Remove the stems and dark spots from the eggplants. Cut them into half length-wise, and chop them into semi-circles.
- Heat the cooking oil in a non-stick pan over medium heat.
- Fry the sliced onions in the pan once the oil is hot, for about 1 minute or until fragrant.
- Add the sambal paste to the pan. Stir fry constantly to prevent splatters, for about 2 minutes, or until the onions are soft and translucent.
- Next, drain the water from the eggplants. Add the eggplants to the pan and stir evenly.
- Stir in 75 ml of water if it looks dry. Cover the pan and let it braise for 10 minutes, rotating the sambal every 2-3 minutes to prevent burning at the bottom of the pan.
- After 10 minutes, open the cover and stir in another 75 ml of water if it is dry.
- Add the sardine, fish sauce and sugar. Stir until all the ingredients are well combined. Optionally, break the sardine into smaller chunks as you stir. Cover and let it cook for 3 minutes.
- Check the softness of the eggplants. Taste and adjust as preferred.
- Add the stems of the spring onions, stirring to soften them.
- Switch off the heat.
- Transfer to the serving bowl and top with the spring onion leaves. Serve with rice.
Video
Notes
- Soaking the eggplants in water immediately after cutting them reduces the oxidation rate, so they remain white. Notice in the video, the first eggplant had turned slightly yellow after cutting the second one, while the rest kept their white appearance even adding to the pan.
- There is no salt in this recipe as the fish sauce adds saltiness, fragrance and umami.
- Ensure to watch the video to see exactly how I made it!