This spicy brinjal recipe is a favourite across Singapore homes and hawker tables — tender eggplant slices stir-fried in fragrant sambal belacan. Smoky, savory, and packed with chili warmth, it’s a perfect side dish to complement steamed rice and rich curries.
Ingredients
- 2 medium brinjals, sliced lengthwise
- 2 tbsp oil (for pan-frying)
- 1 tbsp tamarind juice (optional)
- 1 tsp sugar
- Salt to taste
Sambal Paste
- 6 red chilies
- 3 shallots
- 2 garlic cloves
- 1 tsp toasted belacan
- 1 tbsp oil
Instructions
- Blend the sambal paste ingredients into a coarse paste.
- Pan-fry the brinjal slices until lightly browned and soft. Set aside.
- Sauté the sambal paste in oil until aromatic and the oil starts to separate.
- Add tamarind juice, sugar, and salt. Stir well.
- Add brinjal back into the pan. Toss gently to coat with sambal. Serve hot.
Tips for Perfect Sambal Brinjal
- Fry brinjal until just tender — overcooking makes it mushy.
- Control heat by adjusting chili quantity or using milder chilies.
- Add a dash of lime juice for extra zing before serving.
Serving Suggestions
Serve alongside nasi lemak, white rice, or as a flavorful veggie side to balance rich meat dishes like rendang or curry. It’s also great with fried tofu or tempeh.
No time to cook? Enjoy our ready-made Spicy Brinjal, stir-fried fresh daily at Serangoon BBQ & Curry.