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For a quick, easy and healthy weeknight dinner, you’ll want to try this Sambal Eggplant! You need minimal ingredients and it goes perfectly with some nasi kunyit (turmeric rice)!
If you think eggplant is boring and unfilling, think again! It has a hearty and meaty texture, and it’s so versatile too.
We love it in this air fryer eggplant parmesan, Indian eggplant curry and this Jamaican jerk grilled eggplant. These recipes are so different and highlight the many ways you can enjoy eggplant!
Our new favorite eggplant recipe is this sambal eggplant. You don’t need a lot of ingredients and it can be ready in less than 20 minutes!
And it you like the umami flavor and spice of sambal, you will absolutely love this sambal tofu!
Check out the sambal eggplant story!
What is sambal?
Sambal is a spicy Indonesian chili paste made from ground fresh chilis as the base ingredient. It can be used as a condiment or for seasoning dishes and sauces.
Sometimes dried shrimp is used to make a sambal belacan which is similar, with ore of an umami flavor.
Why this recipe works
- It’s quick and easy to make. You just need 6 ingredients and less than 20 minutes to make it!
- The recipe is full of flavor! It’s spicy, sweet and a little tangy.
- It's a healthier dinner option and a delicious way to enjoy eggplant.
- The recipe calls for some specialty ingredients but substitutions are included so you can make this recipe your own.
Ingredients
For a full list of ingredients and quantities, check out the recipe card at the end of this post.
You’ll need 1 pound of Chinese eggplant cut into ½-inch rounds. There are different types of eggplant, but I like to use Chinese eggplant as it has less seeds, is less bitter and holds up well to cooking. They’re long and narrow with a light purple skin. You can substitute Italian eggplant but its globe shape will result in larger rounds.
The recipe calls for 1 tablespoon of dried shrimp that has been chopped. If you can’t find it at your local grocery store, you can order it online.
The eggplant and dried shrimp are cooked in 1 tablespoon of coconut oil. You can substitute olive oil or butter if you don’t like the subtle flavor of coconut.
For a spicy flavor, you’ll need 3 tablespoons of sambal sauce. You can actually substitute 3 tablespoons of sambal belacan for the sambal and dried shrimp.
To add a little sweetness, the recipe calls for 2 teaspoons of coconut sugar. You can also use brown sugar or palm sugar.
For a tangy flavor, you’ll need 2 kaffir lime leaves (thinly sliced). These are the leaves from a kaffir lime tree that are commonly used in Southeast Asian cooking. If you can’t find any at your local specialty market, try using bay leaves and lime zest as a substitute.
Step by step instructions
Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant.
Cook until eggplant starts to brown (being careful not to burn the shrimp).
Add the sambal and stir well. Cook for 2 minutes. (If it starts to burn, add the water now).
Add the water and simmer 2-3 minutes, until most of the liquid is gone and the eggplant is tender.
Serve over rice garnished with fresh cilantro and lime.
Expert tips
- You can substitute 3 tablespoons of sambal belacan for the sambal and dried shrimp.
- For a spicier sambal eggplant, use more sambal sauce.
- If it’s too spicy, use less sambal or add a little more kaffir lime leaves. If it’s too tangy, add a little more coconut sugar.
- If you can't find Chinese eggplant, you can also use Japanese eggplant or Italian eggplant.
- When buying eggplant, look for ones that are firm with no blemishes or soft spots.
- Don’t cut the eggplant slices too thin or cook them too long as they will get mushy.
- For even cooking, make sure your eggplants are cut into roughly the same size slices.
Common questions
It’s a little on the spicy side. If you prefer it less spicy, reduce the amount of sambal sauce or add more kaffir lime leaves or coconut sugar.
If you’re using Chinese eggplant, there is no need to soak or salt it before cooking as it is not as bitter as regular eggplant.
The skin of a Chinese eggplant is edible, so there’s no need to peel it for this recipe. If you’re using a larger eggplant, the skin might be a bit tough, so you can peel it, if you prefer.
If your eggplant is tough, it’s likely that you haven’t cooked it long enough. You’ll want to cook it until it’s soft and tender in the middle.
You can serve sambal eggplant with steamed rice, coconut jasmine rice or Instant Pot basmati rice. It also goes well with these curry roasted winter vegetables or this sous vide shrimp for added protein. And, of course, garnishing it with fresh cilantro and lime wedges is a must!
Storage and reheating instructions
Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or on the stove top. Don’t reheat for too long as the eggplant will get mushy.
I don’t recommend freezing sambal eggplant as I find it is a bit mushy once defrosted and reheated.
Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!
Sambal Eggplant
Ingredients
- 1 pound Chinese eggplant cut into ½ inch slices, substitute Italian eggplant
- 1 tablespoon dried shrimp chopped
- 3 tablespoons sambal
- 1 tablespoon coconut oil
- 2 teaspoons coconut sugar
- 2 kaffir lime leaves thinly sliced
- 1 cup water
- cilantro for serving
- steamed white rice for serving
- 2 limes for serving
Instructions
- Heat a skillet over medium high heat and add the coconut oil, dried shrimp and eggplant.
- Cook until eggplant starts to brown (being careful not to burn the shrimp).
- Add the sambal and stir well. Cook 2 minutes (if it starts to burn add the water now).
- Add the water and simmer 2-3 minutes, until most of the liquid is gone and the eggplant is tender.
- Serve over rice garnished with fresh cilantro and lime.
Expert Tips:
- You can substitute 3 tablespoons of sambal belacan for the sambal and dried shrimp.
- For a spicier sambal eggplant, use more sambal sauce.
- If it’s too spicy, use less sambal or add a little more kaffir lime leaves. If it’s too tangy, add a little more coconut sugar.
- If you can't find Chinese eggplant, you can also use Japanese eggplant or Italian eggplant.
- When buying eggplant, look for ones that are firm with no blemishes or soft spots.Â
- Don’t cut the eggplant slices too thin or cook them too long as they will get mushy.Â
- For even cooking, make sure your eggplants are cut into roughly the same size slices.
Nutrition
Brittney
Spicy and delicious! This was ultra easy to make and came out just perfect! Will be on the dinner rotation.
Danielle
That's great to hear!