Badhapu vambotu sambola

Badhapu vambotu sambola

Fried eggplant sambol

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons salt
2 teaspoons ground turmeric
2 eggplants, cut into 1 cm thick slices
oil, for frying
3 fresh red or green chillies, seeded and chopped
2 small onions, thinly sliced
60ml thick coconut milk
lemon juice, to taste

Method

  1. Rub the salt and turmeric over the eggplant and drain in a colander for at least 1 hour. Dry with paper towel.
  2. Heat about 2.5 cm of the oil in a large heavy-based frying pan over low heat. Add the eggplant and cook until brown on both sides. Cool, and place in a bowl with the chilli, onion and coconut milk, then add a squeeze of lemon juice, to taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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