Ingredients

The following ingredients have 4 Servings
  • 1 pound Chinese eggplant (cut into 1/2 inch slices, substitute Italian eggplant)
  • 1 tablespoon dried shrimp (chopped)
  • 3 tablespoons sambal
  • 1 tablespoon coconut oil
  • 2 teaspoons coconut sugar
  • 2 kaffir lime leaves (thinly sliced)
  • 1 cup water
  • cilantro (for serving)
  • steamed white rice (for serving)
  • 2 limes (for serving)

Instruction

  • Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant.
  • Cook until eggplant starts to brown (being careful not to burn the shrimp).
  • Add the sambal and stir well. Cook 2 minutes (if it starts to burn add the water now).
  • Add the water and simmer 2-3 minutes, until most of the liquid is gone and the eggplant is tender.
  • Serve over rice garnished with fresh cilantro and lime.