Sambal Terung (Malaysian Roasted Eggplant with Chile Sauce) Recipe

Name: Sambal Terung (Malaysian Roasted Eggplant with Chile Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium eggplants, halved lengthwise; 2 tablespoons plus 1/2 teaspoon salt, divided; 2 tablespoons coconut oil; 1 tablespoon shrimp paste (see note); 2 small red Thai chiles, tops removed (and seeds, if desired; see note); 2 large red chiles, tops (and seeds, if desired; see note) removed, chopped; 2 red bell peppers, seeds removed, chopped; 5 shallots, chopped; 2 cloves garlic, chopped; 2 tomatoes, chopped, divided; 1 teaspoon coconut palm sugar or honey; 1/2 teaspoon lime juice; 1/2 teaspoon salt plus more to taste; 1/2 teaspoon black pepper

Servings: persons

4 medium eggplants, halved lengthwise
2 tablespoons plus 1/2 teaspoon salt, divided
2 tablespoons coconut oil
1 tablespoon shrimp paste (see note)
2 small red Thai chiles, tops removed (and seeds, if desired; see note)
2 large red chiles, tops (and seeds, if desired; see note) removed, chopped
2 red bell peppers, seeds removed, chopped
5 shallots, chopped
2 cloves garlic, chopped
2 tomatoes, chopped, divided
1 teaspoon coconut palm sugar or honey
1/2 teaspoon lime juice
1/2 teaspoon salt plus more to taste
1/2 teaspoon black pepper

1
Ingredients Fill a large bowl or stockpot with water, then add 2 tablespoons salt.
2
Add the eggplants and weigh them down with a plate or other object; soak for 30 minutes to remove bitterness.
3
As the eggplants soak, make the Sambal Terasi.
4
In a skillet, heat the coconut oil over medium, then add the shrimp paste.
5
Cook until toasted, about 3 minutes, then add the chiles, bell peppers, shallots, garlic and half of the tomatoes.
6
Saute until softened, about 5 minutes, then transfer to a food processor or blender; add the remaining tomatoes and blend into a paste.
7
Return the paste to the skillet and add the sugar, lime juice and salt.
8
Continue to cook until slightly darkened, 2 more minutes.
9
Season to taste, then set aside.
10
Preheat oven to 400.
11
Remove the eggplants from the salted water and pat dry.
12
Season with 1/2 teaspoon each salt and pepper.
13
Over a baking sheet, spread 1 tablespoon coconut oil.
14
Place the eggplants on the sheets cut side down and bake for 5 minutes.
15
Flip the eggplants over, spoon on some Sambal Terasi onto each, then return to the oven; bake until soft, about 20 more minutes.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium eggplants, halved lengthwise, 2 tablespoons plus 1/2 teaspoon salt, divided, 2 tablespoons coconut oil, 1 tablespoon shrimp paste (see note), and more.

Yes, Sambal Terung (Malaysian Roasted Eggplant with Chile Sauce) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sambal Terung (Malaysian Roasted Eggplant with Chile Sauce)

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