Sambal Terong Bakar/ Roasted Eggplants with Sambal

Sambal Terong Bakar/ Roasted Eggplants with Sambal

Print Recipe


  • 1 large eggplant


  • 1 Tbsp cooking oil
  • 3 fresh bay leaves
  • 1 cup sambal oelek
  • 30 gr small dried shrimp (soaked in warm water) optional
  • 2 Tbsp brown sugar


  • Preheat oven at 350 F. Rinse the eggplant with clean water and pat dry. Place on a baking sheet and place inside the oven, 3rd rack from the top and let it roast for 1 hour. No poking or wrapping the eggplant required. Just leave it as is 
  • At the end of one hour, the eggplant will be wrinkled and soft to the touch. Turn off the oven and leave it in the oven while you are preparing the sambal

Making the sambal

  • Preheat your skillet with cooking oil.  Add the dried shrimp and cook for about 1 minute. Add the bay leaves and cook for another 10 seconds then add the sambal oelek and sugar. The color will darken slightly. You can add a little bit of water if it's a bit too thick
  • Get the eggplant out from the oven and cut into half vertically and then half again so you get 4 long pieces. Place on serving platter. Pour the sambal on top of the eggplant and serve immediately