Balinese-style Stir-fried Eggplant with Egg

Ingredients

In the Balinese adaptation, the original Vietnamese stir-fried eggplant is transformed by the addition of a sambal sauce made from chili peppers, garlic, shallots, and shrimp paste. This sauce adds a spicy and complex flavor profile to the dish, which is characteristic of Balinese cuisine. Additionally, the beaten eggs are incorporated into the stir-fry, creating a creamy and silky texture that is not present in the original dish. We alse have the original recipe for Mướp xào trứng, so you can check it out.

• 2 medium-sized eggplants, sliced into 1/2-inch thick rounds (500g) 2 medium-sized eggplants, sliced into 1/2-inch thick rounds (500g)
• 4 tablespoons vegetable oil (60ml) 4 tablespoons vegetable oil (60ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 2 eggs, beaten 2 eggs, beaten
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon sweet soy sauce (15ml) 1 tablespoon sweet soy sauce (15ml)
• 1 tablespoon lime juice (15ml) 1 tablespoon lime juice (15ml)
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic, sliced shallots, and chopped chili peppers to the pan. Stir-fry for 2-3 minutes until fragrant.
3. 3.
   Add the shrimp paste to the pan and continue to stir-fry for another minute.
4. 4.
   Add the sliced eggplants to the pan and stir-fry for 5-7 minutes until they are tender and slightly caramelized.
5. 5.
   Push the eggplants to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they are cooked through.
6. 6.
   Mix the scrambled eggs with the stir-fried eggplants.
7. 7.
   Add the soy sauce, sweet soy sauce, and lime juice to the pan. Stir well to coat the eggplants and eggs with the sauce.
8. 8.
   Season with salt to taste.
9. 9.
   Remove from heat and garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice.

Treat your ingredients with care...

• Eggplants — Make sure to slice the eggplants into evenly thick rounds to ensure even cooking. You can also sprinkle some salt on the sliced eggplants and let them sit for 10 minutes to remove any bitterness before cooking.
• Shrimp paste — If you cannot find shrimp paste, you can substitute it with fish sauce for a similar umami flavor.

Tips & Tricks

• For a spicier kick, you can add more chili peppers or even include some sliced bird's eye chili.
• If you prefer a milder version, remove the seeds from the chili peppers before chopping them.
• Serve this dish with a side of steamed rice or noodles to make it a complete meal.
• You can add other vegetables such as bell peppers or green beans to the stir-fry for added texture and flavor.
• Adjust the amount of soy sauce and sweet soy sauce according to your taste preferences.

Serving advice

Serve the Balinese-style stir-fried eggplant with egg hot, garnished with fresh cilantro leaves. It pairs perfectly with steamed rice or noodles for a satisfying and flavorful meal.

Presentation advice

Arrange the stir-fried eggplant with egg on a serving platter, ensuring that the vibrant red sambal sauce is visible. Garnish with a sprinkle of fresh cilantro leaves for a pop of green color. Serve with a side of steamed rice or noodles for a visually appealing presentation.