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Sambal Terong: Eggplant in Tomato Chilli Sauce

Sambal Terong: Eggplant in Tomato Chilli Sauce

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Vegetables
  • Method: Frying
  • Cuisine: Indonesian
  • Diet: Gluten Free


Sambal terong, or eggplant with sambal, is a delicious dish found in many restaurants throughout Indonesia. The eggplant is deep fried, and then stir-fried in sambal balado.


  • 500 gr eggplant
  • 100 gr big red chillies
  • 4 bird’s eye chillies
  • 5 shallots, peeled, chopped
  • 2 cloves garlic, peeled, chopped
  • 1 red tomato, chopped
  • 0.5 tsp roasted shrimp paste
  • 2 kaffir lime leaves
  • Salt to taste
  • 50 ml water
  • Oil for frying


  • Cut the eggplant about 1 cm thick, and then deep fry until golden (about 3 minutes each side). Set aside.

    Deep fry the eggplant

  • Blend into a coarse paste the: big red chillies, bird’s eye chillies, shallots, garlic and tomato.
  • Heat 3 tbsp oil over medium heat, and saute the chilli paste and shrimp paste until fragrant, around 4 minutes.
  • Add kaffir lime leaves and salt.

    Add the lime leaves

  • Add water.
  • Cook for around 10-15 minutes until the liquids evaporate.
  • When the sambal is done, add the fried eggplant, mix well, and turn off the heat.

    Add the fried eggplant

  • Transfer to a serving plate.

    Serve the sambal terong


  • Slice the eggplant just before frying to avoid oxidation.

Keywords: Spicy, brinjal, aubergine, balado,