Sambal Terong (Indonesian Eggplant with Sambal)

sambal terong (5)


  • 2 medium-sized Chinese eggplants
  • 1/4 cup ikan bilis (dried anchovies)
  • 2 tablespoon sambal belacan
  • 1/2 tablespoon belacan
  • 4 cloves garlic, minced
  • 2 tablespoons cooking oil
  • pinch of salt for seasoning
  • [optional] scallions for garnish

sambal terong (3)

Cut the eggplant into 2″ sections, then halve lengthwise

sambal terong (1)

In a pan, add oil, then fry ikan bilis, garlic and belacan until the ikan bilis is crispy and the garlic is golden brown.

Set aside the ikan bilis/garlic/belacan mixture.

sambal terong (2)

In the same pan, fry the eggplant with 1/4 cup water, covered.

When the water is absorbed, add another 1/4 cup water, and cover again.

Repeat this for three to five times, until the desired doneness of the eggplant. (I used four x 1/4 cup of water.)

Add a pinch of salt and fry the eggplant with sambal belacan.

Add the ikan bilis/garlic/belcan mixture on top.

[optional] Garnish with chopped scallions.



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