← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 2 long purple aubergines (about 500 g), halved lengthways and cut into 6 cm pieces
• 6 tbsp Vegetable oil
• 8 Dried chillies, soaked in hot water for 15 minutes, drained
• 6 Shallot
• 3 cloves Garlic
• 1 tsp belacan, toasted (optional)
• 1 Onion, sliced
• 1 tbsp tamarind paste, mixed with 60 ml water
• 1 tbsp Sugar
• ½ tsp Salt

Method

1. Blend the chillies, shallots, garlic and belacan (if using) with a splash of water into a smooth paste.
2. Heat 4 tbsp oil in a wok over medium-high heat and fry the aubergine, skin side down first, for 5–6 min, turning, until soft and golden. Drain on paper.
3. Add the remaining oil and fry the paste over medium-low heat for 8–10 min, stirring, until deep red and the oil separates.
4. Add the onion for 1 min, then the tamarind water, sugar and salt and simmer for 2 min until thick and glossy.
5. Return the aubergine and turn gently to coat. Serve warm with rice.

Tips

• Belacan is traditional; skip it for a vegetarian, vegan dish.
• Air-fry or roast the oiled aubergine at 200°C (180°C fan, 400°F) for 15–20 min to use less oil.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Rasa Malaysia