Sambal terung, a delectable dish of tender eggplant cooked with spicy sambal (chili paste condiment). This is a healthier version with options to air fry the eggplant or bake in the oven.
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As soon as my tastebuds could handle a bit of heat in my food, sambal eggplant — or as we call it in Malay, sambal terung — instantly became one of my favorite vegetable dishes. It’s a nostalgic dish that always reminds me of my mum’s cooking.
Spicy Sambal Eggplant (Sambal Terung)
Typically, the eggplant is cut into smaller pieces and fried in heaps of oil until it is softened, then mixed together with sambal (spicy chili sauce/paste).
However, in my attempts of trying to make it more healthy by using less oil, the dish came out just as delicious! And of course, having it as a side dish alongside white rice makes it even more complete.
Here are some other sambal dishes for you to try: Sambal Telur (Eggs with Sambal) & Ayam Geprek (Smashed Fried Chicken).
Ingredients
- Eggplant
- Onion
- Garlic
- Tomato (optional)
- Mixture of green and red chili peppers: The amount of chili peppers used is up to your preference. Add more to make it spicier.
- Salt
- Sugar
- Lime juice
(For full ingredient measurements, please proceed to the recipe card below.)
Instructions
- Cut the eggplant in half lengthwise and score each half into a diamond cross-hatch pattern going in an inch deep but careful not to pierce the skin.
- Season the salt all over the flesh and set aside for 5 minutes.
- In a frying pan over medium high heat, add 2 tbsp of oil. Once hot enough, add the eggplant flesh side down and let it cook for 5-6 minutes on each side or until softened (see notes).
Spicy Sambal
- In a frying pan over medium heat, add 2-3 tbsp of oil. Once hot enough, add the onion, garlic and chili peppers.
- Let it cook for 3-4 minutes, stirring occasionally so it doesn’t burn. You want it to be slightly charred before adding the tomato.
- Cover with a lid and let it cook for another 3-4 minutes, stirring occasionally.
- Once it’s cooked and has cooled enough, add to a food processor or use a mortar and pestle to mash it to your desired consistency. Season with salt, pepper and lime and mix until well combined.
To Serve
- Spread a layer of the spicy sambal on the surface of the eggplant and/or serve it on the side. Best eaten with a bowl of rice. Enjoy!
Altervative ways to cook eggplant
- For oven: Preheat to 400F. Spray a layer of oil on the surface of the eggplant and bake flesh side down for 30-40 minutes or until the eggplant has softened.
- For air fryer: Spray a layer of oil on the surface of the eggplant and air fry at 400F for 5-6 minutes or until softened, flipping halfway.
Notes for Spicy Sambal Eggplant (Sambal Terung)
- Sambal: This is my version/more Malaysian version of the sambal. It’s also my preferred consistency, with chunks of onion, garlic, and tomatoes that I could bite into. Continue pulsing the sambal in the food processor or mashing in the mortar and pestle for a more paste-like consistency.
More Veggie Recipes
- Tofu Veggie Stir Fry
- Eggless Crispy Fried Zucchini (Vegan)
- Easy Asian Cucumber Salad
- Shrimp Veggie Fritters (Cucur Udang)
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Spicy Sambal Eggplant
Ingredients
- 1 eggplant
- 1 onion quartered
- 3 cloves garlic
- 1/2 tomato quartered (optional)
- a mixture of green and red chili pepper see notes
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp lime juice
Instructions
- Cut the eggplant in half lengthwise and score each half into a diamond cross-hatch pattern going in an inch deep but careful not to pierce the skin.
- Season the salt all over the flesh and set aside for 5 minutes.
- In a frying pan over medium high heat, add 2 tbsp of oil. Once hot enough, add the eggplant flesh side down and let it cook for 5-6 minutes on each side or until softened (see notes).
Spicy Sambal
- In a frying pan over medium heat, add 2-3 tbsp of oil. Once hot enough, add the onion, garlic and chili peppers.
- Let it cook for 3-4 minutes, stirring occasionally so it doesn't burn. You want it to be slightly charred before adding the tomato.
- Cover with a lid and let it cook for another 3-4 minutes, stirring occasionally.
- Once it's cooked and has cooled enough, add to a food processor or use a mortar and pestle to mash it to your desired consistency. Season with salt, pepper and lime and mix until well combined.
To Serve
- Spread a layer of the spicy sambal on the surface of the eggplant and/or serve it on the side. Best eaten with a bowl of rice. Enjoy!
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