Indonesian Eggplant Sambal

Indonesian Eggplant Sambal from Feastly on Vimeo.

I often received recipe inquiries about this particular dish when I make it for my pop-up dinner, Popular Everyday Dishes of Indonesia. This recipe is the simplest way to make this hearty eggplant dish. Of course, you can elaborate by adding kaffir lime leaves, lemongrass, and even belacan (shrimp paste) to the sauce. If you just want to whip up something quickly for dinner, this recipe is already delicious.

View Chef Siska’s Upcoming Events


Indonesian Eggplant Sambal by Siska Marcus
3 Chinese Eggplants
3 Tomatoes

4 Garlic Cloves
4 Shallots
5 Thai Peppers
5 oz Water

10oz Oil

1 1/2 ts Salt
1/4 ts Pepper
4 ts Brown Sugar
Sliced Scallions (for garnish)

Serve with steamed rice & fried shallots.

+ Cut eggplants into long wedges and tomatoes into 1/8 wedges. Set aside.
+ Make hot sauce by blending garlic, shallots, peppers, and water until smooth.
+ Heat oil in wok and fried eggplants until golden. Then discard all but 6 oz of oil. Keep hot and add tomatoes. Using spatula, crush tomatoes as it cooks. After 5 minutes, add in a little hot sauce as desired (more if you prefer it hot). Crush the tomatoes and mix the hot sauce a bit more white sauce cooks. Then season with salt, pepper, and brown sugar. After about 10-15 minutes, sauce should thicken and flavor should develop. Taste to see if it’s well-balanced. Add more salt, sugar, or more hot sauce as needed.
+ Add eggplants back into wok with sauce and toss to coat. Serve eggplants garnished with sliced scallions.