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Eggplant and Spicy Tomato Stir-fry

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4 tablespoons canola oil
4 eggplants, halved lengthwise, and cut into thick slices

For the sambal paste:

1 jar / 280g sun-dried tomatoes packed in oil, drained 20 shallots, peeled
4 cloves garlic, peeled
10 tablespoons olive oil
2 tablespoons sugar
2 tablespoons fish sauce
4 tablespoons tomato sauce
8 chilli padi, de-stemmed
8 dried chillies, soaked in warm water, and seeded
100g dried shrimps, soaked in warm water for 20 minutes, drained, and pounded roughly with a mortar and pestle or chopped


  • Heat 3 tablespoons of the canola oil in a wok and stir-fry the eggplant till fragrant—about 5 minutes. Set
  • In a food processor or blender, puree all of the sambal paste ingredients (sun-dried tomatoes, shallots, garlic, olive oil, sugar, fish sauce, tomato sauce, chilli padi and dried chilies) to a fairly smooth paste.
  • In the same wok as was used earlier, heat 1 tablespoon of the canola oil and fry the paste till fragrant. Add the pounded shrimps and then, the eggplant. Stir in some water if it’s too dry. Mix well and serve.
Other Notes:

To save time and effort, you can buy packages of pre-peeled garlic and shallots.