Stir-Fried Eggplant with Sambal over Red Rice
Prep time
Cook time
Total time
I've found that Chinese eggplants have more flavor than the American (globe) variety but with a good dose of sambal, this simple dish will hit the spot no matter what type you use.
Author: Lemons & Anchovies
Recipe type: Main Dish
Cuisine: Asian
Serves: 2-3
Ingredients
- 2 Chinese eggplants, cut lengthwise in 2 inch pieces (mine were fairly large)
- 1 heaping tablespoon sambal oelek
- ¼ cup olive oil and/or cooking spray
- 3 cloves garlic, crushed
- 1 tablespoon soy sauce
- red rice (about 2 cups cooked for 2-3 people)
- **For the condiment***
- 1//4 cup of vinegar
- 1 clove garlic, crushed
- Splash of soy sauce
Instructions
- Heat the olive oil in a large skillet over high heat and add the eggplant pieces. They will absorb a lot of oil. Cook them, stirring occasionally until the sides are slightly caramelized. You can also spray the eggplants with cooking spray to aid in the browning process instead of adding even more oil. Add 2 cloves of garlic, sambal and the soy sauce and cook for just a minute longer. This should take no more than 5-6 minutes.
- Take the eggplants out of the skillet, set aside and cook the rice.
- Add a little more oil to the skillet, then the last clove of crushed garlic. Cook for 30 seconds until the garlic is fragrant and add the rice. Stir fry for about 3-4 minutes, add a splash of soy sauce, stir into the rice and turn off the heat.
- To prepare the condiment, combine all the ingredients together in a bowl. Arrange the rice and eggplant on a plate and drizzle with a teaspoon or two of the vinegar dipping sauce. Serve.
Laura (Tutti Dolci) says
I love eggplant and that red rice is so striking! This would make a perfect week night meal!
PolaM says
I only had that red rice once and I loved it! I have to go hunt for it and cook it more often and the eggplant look like a great complement!
Coffee and Crumpets says
That is such a gorgeous plate of food! I too like the slimmer eggplants and I like the small round Indian ones too. I love the whole idea of this dish and I am glad you shared it because I would definitely make this.
Nazneen
Karen says
Wow, so glad to have found your blog just now…loving your simple touch, beautiful sense of color and appreciation for vegetables. Wonderful!
lemonsandanchovies says
Karen, so glad you like what you see here and thanks so much for your very nice comment. 🙂
Row says
I’m glad that you posted this recipe! I stopped by the Chinese eggplants at the grocery store the other day, and wondered if I should purchase a few. I couldn’t think of any recipes to use with them, so I ended up not buying any. Now I have a recipe for them… thanks! 🙂
Sandra's Easy Cooking says
Jean, that is one tasty meal and so easy. I love the idea and it looks perfect! Your pics are making you want to jump now from my chair in 7am and make it for breakfast and wrap leftovers for lunch:)
Thanks for sharing and have a lovely day ahead!
Monica says
Wow, this looks stunning and so delicious. Am forwarding this gorgeous site to girlfriends now. They too will love it. Thank you for sharing.
Rosa says
That looks ever so scrumptious! A dish I’d eat with much pleasure.
Cheers,
Rosa
Valerie says
Simple is beautiful. Sometimes it’s nice to have a meal come together without the drama of time (or a messy kitchen). 🙂
sippitysup says
How could you eat this? It’s so beautiful I’d be afraid ti ruin it (nah not really, serve it up). GREG
Nami | Just One Cookbook says
Surprisingly easy to make, and I love eggplant and very addicted to soft eggplant that sucks up all the sauce (and unfortunately oil). I cannot resist it! I put it on the rice and bite into the juicy eggplant… I don’t even need meat! This looks delicious Jean!
Holly says
This looks wonderful. I have something like sambal oelek in my fridge but I think it’s much spicier. How spicy is sambal?
lemonsandanchovies says
Hi, Holly. The sambal oelek I use is not fiery at all but I like how clean the chili flavor is. I have moderate tolerance for heat if that helps. Anything too too hot, I feel, takes away from the experience.
RavieNomNoms says
I dunno how you do it, but every time I come here you have THE most amazing pictures. This looks great!
Kate@Diethood says
That sounds delicious!! That’s the kind of dinner I like to serve, too. Looks so warm and cozy.
Liren says
My kind of meal! Simple, healthy and super flavorful! I so agree with you that Chinese eggplant is so good, I love it’s texture, in particular.
suzanne Perazzini says
You have made this dish look totally gorgeous!
Lora @cakeduchess says
oh wow, Jean. yes, I do love your recipes like this. I’m always interested in new eggplant dishes. This is a keeper recipe!
The Café Sucré Farine says
Looks fantastic, what an amazing meal to “throw together”! 🙂
Erin @ Texanerin Baking says
The colors in your pictures are unreal! So beautiful. 🙂
And I think you should more dishes like this. You should share whatever you like despite what you think people may like. It’s your blog after all (and this is coming from a person who is afraid to share anything too unhealthy fearing people might not like it… yikes)
Anyway, this looks fantastic! I’m happy you posted it. 🙂
Erin @ Dinners, Dishes and Desserts says
This is the perfect, quick weeknight meal! Love all the different flavor and colors you put together.
Lisa {AuthenticSuburbanGourmet} says
Jean – this dish looks soooo tasty! Typically not an eggplant lover but your dish just might get me to become an admirer. My hubby just had conversations with DirecTV too. They were going to raise our rates and we have been subscribers for over 15 years. After all was said and done, we actually saved close to $50 buck a month with the same package. GO hubby! Smile.
ashley - baker by nature says
I’ve been trying to find more recipes with eggpant involved! This is just lovely.
Kristina says
this sounds wonderful, Jean, and is bright and beautiful as well! I love eggplant and this would be a perfect dinner for me when Jason is out of town!