Here’s another really easy dish that packs a wallop taste wise and fools your guests into thinking you have been slaving away for some time in the kitchen to achieve this complex set of flavors that explode on your palate! I’m not sure my version is completely authentic, but it tasted really good… :)
Wash and slice some eggplants (here I used small but chubby western eggplants (not the long thin japanese eggplants more commonly available) into roughly 3 inch long pieces.
Put generous amounts of vegetable oil into a wok over high heat and fry the eggplant slices until just lightly browned. Don’t overcrowd the pan while frying.
Do NOT overcook the eggplant slices, or the resulting dish could become too mushy.
Remove all but a tablespoon of oil from the wok and return put over high heat. Add a tablespoon or two of sambal (we used homemade) and saute for a few seconds until it turns a deep burgundy color. Next, add several tablespoons of tamarind paste or diluted sweet tamarind pulp. A dash or two of kikkoman soy sauce or some oyster sauce and put the fried eggplants back in and toss to coat the vegetables.
You are aiming for a balance of spicy, sweet and salty… so adjust the amount of ingredients to your personal preferences. This is fast, delicious, and a house favorite.