Spicy Indonesian Sambal Terong with Fried Eggplant
Enjoy a spicy and flavorful dish featuring crispy fried eggplants topped with a zesty sambal, perfect for spice lovers.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplant
- 1
Sprinkle and Rest
Sprinkle salt over eggplant slices and let sit for 20 minutes to draw out moisture.
Tip: Use fresh, firm eggplants for the best texture and flavor.
- 2
Rinse and Dry
Rinse the slices and pat them dry with paper towels.
- 3
Set Aside
Set aside.
Preparing the Sambal
- 1
Blend Ingredients
In a blender, combine red chilies, garlic, shrimp paste, and onion. Blend until smooth.
Tip: Adjust the chili quantity to your preferred spice level.
- 2
Sauté Mixture
Heat oil in a pan and sauté the blended mixture for 5-7 minutes.
- 3
Season Sambal
Add tamarind paste and palm sugar, mixing well. Season with salt.
Tip: Ensure the sambal is cooked until it thickens and the oil separates for optimal flavor.
How to Make Spicy Indonesian Sambal Terong with Fried Eggplant
Total time: 1 h 47 min · Yields 4 servings
- 1
Fry Eggplant
Heat oil in a pan and fry the eggplant slices until golden brown and crispy on both sides.
- 2
Simmer Sambal
Continue simmering the sambal, stirring occasionally until rich and thick.
- 3
Combine and Coat
Once ready, top the fried eggplant with the sambal and mix gently to coat.
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