You may substitute with different varieties of eggplants. You can also pan-fry the eggplants rather than grilled them. The dish will still taste wonderful!
INGREDIENTS
6 slices of eggplants about 1/2 inch thick
2 tbs soy sauce
1 tbs water
1 tbs extra virgin olive oil
TOPPINGS
2 tbs extra virgin olive oil
1 cup chopped onions
1 tbs Madame Chu Sambal Nyonya (Buy Now)
DIRECTIONS
1. Slice the eggplants into 1/2 inch thickness and lightly scored the eggplants
2. Mixed the olive oil, soy sauce, and water in a shallow dish
3. Dipped the eggplants into the mixture to absorb the liquid
4. Grilled or pan-fried the eggplants over medium heat until both sides are brown
5. Set aside the eggplants
6. In a frypan over medium to high heat, add the olive oil and browned the onion
7. When the onion turned brown, turn the heat off and mixed in Madame Chu Sambal Nyonya
8. Topped each slice of the eggplant with a teaspoon or two of the sambal onion mixture and serve over rice or as an appetizer
Yield 2-3 servings