Spicy Singaporean Sambal Eggplant with Fried Basil Leaves
This Singaporean dish combines the rich flavors of eggplant with a spicy sambal and the aromatic notes of fried basil leaves.
Preparation
Get these tasks done before you start cooking.
Preparing the Eggplant
- 1
Season eggplants with salt
Sprinkle the eggplant slices with salt and let sit for 20 minutes.
- 2
Dry eggplants
Rinse off the salt and pat the slices dry with paper towels.
- 3
Heat oil
Heat vegetable oil in a large skillet for frying.
Making the Sambal
- 1
Heat oil
In a separate pan, heat a small amount of oil on medium heat.
- 2
Sauté aromatics
Add minced garlic and chopped onion, sautéing until fragrant.
- 3
Cook sambal
Stir in sambal oelek and cook for another 5 minutes, stirring occasionally.
How to Make Spicy Singaporean Sambal Eggplant with Fried Basil Leaves
Total time: 1 h 33 min · Yields 4 servings
- 1
Fry the eggplant
Deep fry eggplant slices until golden brown, then drain on paper towels.
- 2
Fry the basil
Heat oil in a small pot, carefully fry the basil leaves until crisp, about 10 seconds.
- 3
Cook the sambal sauce
Let the sambal cook down until it thickens slightly before tossing with eggplants.
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