SIDE DISH

EGGPLANT SAMBAL

This thick sambal (sauce) is served with fish, chicken, or meat with rice. Use long, thin eggplants for best results (available at Asian and Indian markets).

• 1 or 2 slender Asian eggplants (about a half-pound), sliced crosswise into 1/8-inch rounds

• ½ teaspoon turmeric

• 3 to 4 tablespoons vegetable oil

• 2 green chiles, seeded and minced

• 1 medium yellow onion, minced

• 1 ½ teaspoons sugar

• Salt

• 4 tablespoons fresh lime juice

Rub the eggplant slices with turmeric. Heat oil over medium-high heat and fry the eggplant, turning to brown both sides until soft and cooked through. Combine the chiles, onion, sugar, salt to taste and lime juice in a bowl. Add the eggplant and mix. Taste and adjust for salt and lime juice. Makes about 1 ½ cups.

Source: Adapted from Southeast Asian Specialties (Culinaria Konemann, 1998).

Per tablespoon: 27 calories (72 percent from fat), 2 g fat (0 saturated, 1 g monounsaturated), 0 cholesterol, 0 protein, 2 g carbohydrates, 0 fiber, 1 mg sodium.

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