indonesian

Smoky Eggplant with Spicy Tomato Sambal and Rice

Name: Smoky Eggplant with Spicy Tomato Sambal and Rice
Yield: 1 serving
Cuisine: indonesian
Ingredients: 76 g jasmine rice (dry); 326 g eggplant, cut into wedges; 209 g tomato, chopped; 47 g shallot, sliced; 12 g garlic, minced; 14 g sambal chile paste; 12 g soy sauce; 17 g lime juice; 21 g vegetable oil

This simmered dish pairs jasmine rice with eggplant, cut into wedges, tomato, chopped and sambal chile paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

14 g Protein

104 g Carbohydrates

22 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g jasmine rice (dry) 277 kcal
326g eggplant, cut into wedges 82 kcal
209g tomato, chopped 38 kcal
47g shallot, sliced 34 kcal
12g garlic, minced 18 kcal
14g sambal chile paste 6 kcal
12g soy sauce 8 kcal
17g lime juice 5 kcal
21g vegetable oil 186 kcal

Cooking instructions

jasmine rice (dry)
Cook rice: simmer jasmine rice with water until tender, 12-15 minutes.
eggplantvegetable oil
Heat a skillet over medium-high heat with oil. Add eggplant and sear until browned on both sides and softened, 8-10 minutes total.
eggplantshallotgarlic
Push eggplant to the side. Add shallot and garlic; cook 1 minute.
tomatosambal chile pastesoy sauce
Add tomato and sambal; cook 3-4 minutes until the tomato breaks down into a thick sauce.
jasmine rice (dry)eggplantsambal chile pastesoy saucelime juice
Stir in soy sauce and lime juice. Spoon the sambal over eggplant and serve with rice.