Eggplant With sambal

Heat the oil in a pan, fry the eggplant until tender. Set aside.

Reduce the amount of oil, then sauté the coarsely ground ingredients until fragrant and the oil separates.

Stir in tamarind water and season with AJI-NO-MOTO® and salt to taste.

Pour the sambal over the fried eggplant.

Garnish it with sliced spring onion and it's ready to serve.

With the application of AJI-NO-MOTO®, it is able to reduce about 19% of sodium while maintaining the same deliciousness of the dish.

Crispy Eggplant Fingers