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Delicious eggplant sambal with cashews Recipe

Delicious eggplant sambal with cashews Recipe

Delicious eggplant sambal with cashews Recipe

This aromatic sambal with an aroma of heady garlic, lime-like lemongrass and cumin has an additional layer of aromatic fennel and pungent mustard. The slow-cooking makes it possible for all the spice aromas to be separately enjoyed and the vinegar heightens the spice scents. This is a wonderful pickled sambal with exceptional fragrance and taste.

Ingredients :

    • 700 g (11/2 lbs) slender Asian eggplants
    • 2 teaspoons salt
    • 1/2 tablespoon grated fresh turmeric root, or ½ teaspoon ground turmeric
    • 1 cup (250 ml) light olive oil, for frying
    • 30 g (1/4 cup) raw cashew nuts, dry-roasted


    • 2 teaspoons cumin seeds, dry-roasted
    • 1 teaspoon fennel seeds, dry-roasted
    • 5 cm (2 in) fresh ginger, peeled and sliced
    • 5 cloves garlic, peeled
    • 2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
    • 2 onions, peeled and quartered
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons Fish Curry Powder
    • 1 tablespoon black mustard seeds, coarsely crushed in a mortar
    • 2 teaspoons ground red pepper
    • 1/2 cup (125 ml) white vinegar
    • 2 tablespoon shaved palm sugar or dark brown sugar

Method :

    • Prepare the Fish Curry Powder.
    • Cut the eggplants into 2.5 cm (1 in) thick slices. Combine the salt and grated turmeric in a small bowl and mix well. Brush the eggplant slices with the mixture and set aside for 10 minutes, then press between paper towels to dry.
    • Heat the olive oil in a skillet and in small batches, fry the eggplant slices over medium heat until light brown, 1–2 minutes on each side. Remove from the heat and drain on paper towels.
    • To prepare the Spice Paste, grind the cumin and fennel seeds in a spice grinder until fine. Combine with the ginger, garlic, lemongrass and onion, and grind to a smooth paste in a mortar or food processor. Heat the olive oil in a skillet and sauté the ground paste over medium heat until fragrant, 2–3 minutes. Add the Fish Curry Powder and continue to sauté for 1 more minute. Move the spice mixture to the sides of the pan, increase the heat to high, add the mustard seeds and cook until they begin to pop, then combine them with the spice mixture from the sides of the pan and mix well. Stir in the ground red pepper and season with the vinegar and sugar.
    • Add the cashew nuts and fried eggplant slices and toss until the eggplant is coated well with the sauce, taking care not to tear the pieces. Adjust the taste and remove from the heat. Serve hot or cold. This dish is especially tasty when served with baked ham, moussaka and crisp lettuce, or with steamed or fried fish.

COOKING TIME : 15 mins