Rounds of slender tender Asian eggplants, seared and slightly charred, then doused with a spicy + tangy sambal butter sauce. Steamed jasmine rice and a runny fried egg would make excellent companions.
Asian eggplants are mild, sweet, and way less seedy than their large globe counterparts. Slice and lightly salt them about 15-20 minutes before cooking to draw out excess moisture–so they sear and char better without absorbing too much oil.
Sambal-butter sauce: Mix 1-2 spoons of @thesamballady’s Hot Chili Sambal, with a spoon of fish sauce and 2-3 generous spoonfuls of rice vinegar. Set aside. The sambal is super flavorful, addictive, and the perfect amount of *spicy* for me.
Cook the eggplant in a carbon steel pan, pour in the sambal mixture, then toss to combine for a minute. Remove pan from heat, then add in ~1 Tbsp. or a big pat of butter–I prefer salted. Gently stir and melt the butter in residual heat, spoon over the eggplants, top with scallions (cilantro would be great too), and serve right away.