Sambal Eggplant Recipe

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Rasa Malaysia


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6 oz. eggplant (I used Indian eggplant)

1 1/2 tablespoons dried shrimps (soaked in warm water and then rinsed)

1 1/2 – 2 tablespoons sambal paste (if you like spicy, use 2 tablespoons)

1/4 teaspoon sugar

3/4 teaspoon fish sauce or to taste

2 tablespoons oil

20 dried chilies (seeded and soaked to soften)

10 fresh red chilies (seeded and sliced)

8 shallots (peeled and chopped)

4 cloves garlic (peeled and chopped)

6 tablespoons cooking oil

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