Sambal Eggplant

Ingredients

• 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)

Instructions

1. 1

   Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant.

2. 2

   Cook until eggplant starts to brown (being careful not to burn the shrimp).

3. 3

   Add the sambal and stir well. Cook 2 minutes (if it starts to burn add the water now).

4. 4

   Add the water and simmer 2-3 minutes, until most of the liquid is gone and the eggplant is tender.

5. 5

   Serve over rice garnished with fresh cilantro and lime.