Go Back
+ servings
Overhead view of sambal eggplant in a white bowl with white rice.

Sambal Eggplant

For a quick, easy and healthy weeknight dinner, try this Sambal Eggplant! You need six ingredients, a side of rice and less than 20 minutes.
Course Dinner
Cuisine Southeast Asian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 99kcal



  • 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.


  1. You can substitute 3 tablespoons of sambal belacan for the sambal and dried shrimp.
  2. For a spicier sambal eggplant, use more sambal sauce.
  3. 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.
  4. If you can't find Chinese eggplant, you can also use Japanese eggplant or Italian eggplant.
  5. When buying eggplant, look for ones that are firm with no blemishes or soft spots. 
  6. Don’t cut the eggplant slices too thin or cook them too long as they will get mushy. 
  7. For even cooking, make sure your eggplants are cut into roughly the same size slices.


Serving: 6ounces | Calories: 99kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 42mg | Sodium: 142mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 67IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg