The only problem with making eggplant sambol, is that after I rub the eggplant slices in turmeric and salt, let sit for an hour, blot away the excess bitter water that’s been drawn out, and then fry them, there is a good chance Kavi will come by and excitedly eat a bunch of the eggplant ‘chips’.
This is not actually a problem. 
Salty fried is something she reliably loves, and I’m just glad that she gets a little nutrition from the eggplant.
Whatever eggplant chips she leaves me get tossed with sliced onion, lime juice, a few chopped green chilies, and a few tablespoons of coconut milk, just to bind it together. A really nice contrast on a rice & curry plate!
(Recipe in both Feast and Vegan Serendib.)