20 Apr2012

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.

 

COMMENTS:

  1. bearhug0127 says:

    Looks really delicious!

    Apr 20, 2012 | 4:02 am

     
  2. natie says:

    OOohh..must try that. I love eggplants. lately I’ve been grilling sliced eggplants and zucchinis .

    Apr 20, 2012 | 4:54 am

     
  3. Betchay says:

    Yum!

    Apr 20, 2012 | 6:19 am

     
  4. bakerwannabe says:

    Spicy eggplant is my husband’s favorite. He will enjoy these.

    Apr 20, 2012 | 6:28 am

     
  5. Mimi says:

    I love these! I noticed the ones sold in Chinese cooked food stalls have strips of carrots or sometimes red bellpeppers too.

    Apr 20, 2012 | 6:53 am

     
  6. Akeeno says:

    I cooked eggplant yesterday but it was just an ordinary soy sauce based version sauteed in garlic and onion with teriyaki sauce. I can imagine that your version is very delicious with the balance of spicy, sweet and salty. I will look for a block of belachan and will try this at home. Thanks, MM.

    Apr 20, 2012 | 7:00 am

     
  7. PITS, MANILA says:

    Have to try this dish. Reminds me of the Ilocanos’ “poqui-poqui” … We usually grill the eggplant over fire (not coals), then from there, make a salad or just an omelet (basic or otherwise). The sambal sauce, I haven’t tried making. Maybe when the store-bought one is done.

    Apr 20, 2012 | 7:14 am

     
  8. linda says:

    I’ve tasted something similar to yours at a Malaysian restaurant but they used kecap manis which is darker and sweeter then topped with deep fried dried chillies.I love all eggplant dishes especially the ones with sauteed bagoong. Pass the rice please!

    Apr 20, 2012 | 7:58 am

     
  9. EKO says:

    There goes my Pavlovian response.

    Apr 20, 2012 | 8:16 am

     
  10. ami says:

    Not a big eggplant eater but I do love the eggplants that come with General Chicken in Recipes.

    Apr 20, 2012 | 8:41 am

     
  11. GT says:

    Hi MM, what kind of wok do you use? Can you suggest a good wok? How do you maintain it?

    Apr 20, 2012 | 8:56 am

     
  12. Marketman says:

    Hi GT, I have written about our woks in old posts, try this one for “How to Season a Wok, Part I” and this one “How to Season a Wok, Part II”. And this first one on the woks themselves…

    Apr 20, 2012 | 9:06 am

     
  13. Cynthia says:

    Hi MM, is sambal available in the supermarket (can be bought bottled or in a sachet) and how about the sweet tamarind paste?

    Apr 20, 2012 | 9:12 am

     
  14. christina foss says:

    Will definitely make it this weekend- looks really yummy!

    Apr 20, 2012 | 9:33 am

     
  15. jakbkk says:

    nice. i love to eat eggplants so i’ll have to try this this weekend. thanks a lot!

    Apr 20, 2012 | 10:41 am

     
  16. ykmd says:

    Looks good! I have sambal oelek in the fridge and kecap manis in the pantry. Will try making this soon!

    Apr 20, 2012 | 10:50 am

     
  17. Lalaine says:

    I love eggplants! sambal eggplants it is tonite. I have tasted this dish (at least similar to this) during my college days somewhere in a canteen in UP shopping center in Diliman and always regularly had it. Plus the fact it is mura and fits a student’s budget. :)

    Apr 20, 2012 | 10:53 am

     
  18. niceyfemme says:

    Fried eggplants lang or tortang talong I’m super happy na. :)

    Apr 20, 2012 | 11:47 am

     
  19. rosedmd says:

    pritong talong, one of my faves!!! with calamnsi and toyo or toyo and spiced vinegar and lotsa steamed rice!!! YUMMY!!

    Apr 20, 2012 | 12:22 pm

     
  20. John from Jakarta says:

    Terong sambal- one of my favorite Padang dish

    Apr 20, 2012 | 12:52 pm

     
  21. joey says:

    Oh goodness, so my type! Will try this soon!

    Apr 20, 2012 | 5:53 pm

     
  22. Meg says:

    Eggplant dish im wishing to make, thanks MM.

    Apr 21, 2012 | 3:36 am

     
  23. joy from la says:

    this would probably be good also with fried tofu.

    Apr 21, 2012 | 7:20 am

     
  24. Rose G says:

    Hi MM can you share your recipe for homemade sambal? Thanks.

    Apr 21, 2012 | 11:55 am

     
  25. Marketman says:

    Rose G, two or three types of sambal in the archives… here and here

    Apr 21, 2012 | 2:30 pm

     
  26. Ellen says:

    This dish looks delicious. I am not a big fan of oily foods, but this one I might make an exception. Thanks MM!

    Apr 22, 2012 | 2:36 pm

     
  27. Berto and Kwala says:

    I love eggplants! The pictures on your blog make me crave for them even more!

    Kwala

    Apr 22, 2012 | 9:30 pm

     
  28. Trin says:

    MM, looks similar to the Indonesian terong balado. :) Yum.

    Apr 22, 2012 | 10:15 pm

     
  29. mfreyes says:

    I have tried almost the same recipe before but instead of using tamarind paste, i used calamansi. I also added tofu. :)

    The pictures make me drool!!! Rice please…

    Apr 25, 2012 | 5:04 pm

     
 

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