Brinjal sambol

Yield: 1 servings

Measure Ingredient
4 \N Eggplants
75 grams Onion
1 \N Fresh chilli
250 millilitres Oil
½ teaspoon Salt juice 1 lime

Wash the eggplant, then cut into fairly small dice. Chop the onion and chilli. Heat the oil and fry the eggplant until browned. Remove and drain. Place in a dish, add the onion, chilli, salt and lime juice and mix well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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