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Brinjal sambal eggplant is the savory, spicy, velvety vegetable dish your bowl of rice has been dreaming of.

Join Chicago chefs Abraham Conlon and Adrienne Lo on a journey to discover the vibrant culinary culture of Macau. Their Chicago-based Macanese restaurant, Fat Rice, draws a crowd that craves this particular style of Portuguese-influenced Asian cuisine, and with their new cookbook, you can try it at home. Brinjal sambal eggplant is the savory, spicy, velvety vegetable dish your bowl of rice has been dreaming of. 

If you don’t like eggplant, it’s because you haven’t had it done right! Our dry-frying technique breaks down the rawness of the eggplant and allows the flavors of this sweet-and-sour bath to penetrate. This gives the eggplant an unctuous quality not unlike deliciously melting pork fat. This adaptation is inspired by a version we had in Singapore and is a great room-temperature appetizer that can be made ahead of time and served with other pickles and achar before the meal. It’s sweet and sour with spicy notes and greasy in a good way, and even if you hate eggplant, you’ll love it.

We add roasted peanuts at the end for crunch.

Reprinted with permission from The Adventures of Fat Rice