Indonesian Sambal Terong (Spicy Pink Eggplant)

Name: Indonesian Sambal Terong (Spicy Pink Eggplant)
Total time: 25 min
Yield: 2 people
Ingredients: 2 medium Pink Eggplant; 4 medium Fresh Red Chillies; 4 cloves Garlic; 0.5 medium Red Onion; 1 medium Tomato; 1 stalk Lemongrass; 2 tbsp Sweet Soya Sauce; 3 tbsp Olive Oil; 0.5 tsp Salt

Vegan • Vegetarian • Dairy-Free • Gluten-FreeUnder 30 MinsStovetopPan-Asian

Medium

25minutes

210kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Creamy pan-fried pink eggplant smothered in a fragrant, sweet-and-spicy homemade chili paste.

Bring the authentic flavors of an Indonesian warung to your kitchen with this incredible Indonesian Sambal Terong. Using fresh red chilies creates a vibrant, fiery, and deeply aromatic chili paste that perfectly coats tender, creamy slices of pink eggplant. The secret to this Indonesian Sambal Terong lies in balancing the fierce heat of the chilies with the rich, caramelized notes of sweet soya sauce (kecap manis) and the bright, citrusy aroma of bruised lemongrass. Pink eggplants are especially wonderful here—they cook down to a luscious, buttery texture much faster than dark purple varieties, allowing them to soak up every drop of that glorious, spicy sauce. Serve this hearty, flavorful Indonesian Sambal Terong over a steaming bowl of warm rice for a comforting and unforgettable meal.

Ingredients

2 medium Pink Eggplant (about 400g)
4 medium Fresh Red Chillies
4 cloves Garlic
0.5 medium Red Onion (about ½ cup chopped)
1 medium Tomato
1 stalk Lemongrass
2 tbsp Sweet Soya Sauce
3 tbsp Olive Oil
0.5 tsp Salt

Instructions

1
Wash the pink eggplant and cut them into thick bite-sized wedges or logs.
2
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the pink eggplant pieces until they are golden brown and very soft inside. Remove from the pan and set aside.
3
Roughly chop the fresh red chillies, garlic, red onion, and tomato. Blend them in a food processor (or pound in a mortar) until it forms a slightly coarse paste.
4
Take the lemongrass stalk, cut off the dry top and root end, and smash the thick bottom half with the back of a knife to release its aroma.
5
Add the remaining 1 tablespoon of olive oil to the pan. Add the chili-tomato paste and the bruised lemongrass.
6
Sauté the mixture over medium-low heat for about 5 to 7 minutes, stirring frequently, until the paste deepens in color, smells fragrant, and the oil starts to separate.
7
Stir in the sweet soya sauce and salt, letting it bubble for another minute.
8
Return the cooked pink eggplant to the pan. Gently toss to coat all the pieces evenly in the sticky, spicy sambal.
9
Remove the lemongrass stalk before serving hot.

Chef's Tips

•If you prefer a milder sambal, slice the red chilies in half and remove the seeds before blending.
•Pink eggplants absorb oil quickly. Make sure your oil is hot before dropping them in to prevent them from becoming greasy.
•Don't rush cooking the sambal paste! Letting the raw onion and garlic cook down slowly removes the raw, pungent bite and replaces it with rich sweetness.