Eggplant Sambal Recipe – Spicy Indian Eggplant with Tamarind & Chili

Last Updated on 2 months by Neha Deshmukh

Eggplant Sambal Recipe – Spicy Indian Eggplant with Tamarind & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that packs a flavorful punch. This Eggplant Sambal is exactly that. I first stumbled upon a version of this while traveling through Goa, and I’ve been tweaking it ever since to get it just right. It’s spicy, tangy, and utterly addictive – seriously, you’ll want to make a big batch!

Why You’ll Love This Recipe

This isn’t your average eggplant dish. The sambal paste brings a wonderful depth of flavor, and the tamarind adds a lovely sourness that balances the heat beautifully. It’s a fantastic vegetarian option that’s surprisingly easy to make, even if you’re not a seasoned Indian cook. Plus, it’s incredibly versatile – perfect with rice, roti, or even as a side with grilled meats.

Ingredients

Here’s what you’ll need to create this delicious Eggplant Sambal:

• 5 Indian eggplants
• 1 cup onion, sliced
• 1 teaspoon paprika
• 1 tomato, chopped
• 1 teaspoon tamarind paste
• ?? cup water (for tamarind & blending)
• ?? teaspoon salt (to taste)
• 2 tablespoons olive oil
• 2 dried red chilies
• 4 pearl onions/shallots
• 2 cloves garlic
• 1 stalk lemongrass

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your sambal.

• Indian Eggplant: Look for the smaller, slender Indian eggplants (also known as baby brinjals). They have a more delicate flavor and fewer seeds than the larger varieties. If you can’t find them, regular eggplant will work, but you might want to scoop out some of the seeds.
• Tamarind Paste Quality: The quality of your tamarind paste matters! I prefer a dark, sticky paste – it usually indicates a richer flavor. You can also make your own from fresh tamarind (see FAQs!).
• Red Chili Types: Kashmiri chilies are great for color and mild heat. For a spicier kick, use a mix of Kashmiri and hotter varieties like bird’s eye chilies.
• Lemongrass Freshness: Fresh lemongrass is a must! It has a bright, citrusy aroma that dried lemongrass just can’t replicate. Look for firm stalks with a pleasant scent.
• Olive Oil vs. Traditional Oils: Traditionally, this would be made with mustard oil or coconut oil. I often use olive oil for a lighter flavor, but feel free to experiment with other oils.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sambal paste. Soak the dried red chilies in warm water for about 15-20 minutes to soften them. Then, in a blender, combine the soaked chilies, pearl onions, garlic, and lemongrass with about 1 tablespoon of water. Blend it all up into a coarse paste – you don’t want it completely smooth.
2. Next, extract the tamarind juice. Pop the tamarind paste into a microwave-safe bowl with ?? cup of water and microwave for 15 seconds. Give it a good stir, then strain the mixture through a fine-mesh sieve to remove any seeds or fibers. Set the tamarind juice aside.
3. Now, let’s cook the eggplant. Heat the olive oil in a pan over low heat. Add the eggplant slices and pan-fry them for about 10 minutes, flipping occasionally, until they’re tender and slightly browned. Remove from the pan and set aside.
4. In the same pan, add the sambal paste and sauté for about 3 minutes, stirring constantly, until fragrant. Then, add the sliced onions and cook for another 5 minutes, until they’re softened and translucent.
5. Add the chopped tomatoes, paprika, and salt to the pan. Pour in the tamarind juice and cook for about 3 minutes, until the tomatoes soften and the sauce thickens slightly.
6. Stir in the soy sauce and sugar. Cook for another 2 minutes, stirring constantly, to ensure everything is well combined and the flavors have melded together.
7. Finally, gently fold in the fried eggplant slices, making sure they’re thoroughly coated in the spicy sambal mixture. Cook for a couple of minutes to warm through. Serve warm with rice or roti.

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Work in batches if necessary to ensure even cooking.
• Taste as you go! Adjust the salt, sugar, and chili levels to your liking.
• Low and slow is the key when sautéing the sambal paste. This helps to release all the flavors without burning it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder sambal, remove the seeds from the red chilies before soaking. For a fiery kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a ghost pepper for a real challenge!
• Gluten-Free Considerations: Use gluten-free soy sauce (tamari) to make this dish gluten-free.
• Regional Variations: In South India, you might find versions of this sambal with curry leaves and mustard seeds added to the tempering. Sri Lankan variations often include coconut milk for a creamier texture.

Serving Suggestions

This Eggplant Sambal is fantastic on its own with a side of fluffy basmati rice. It also pairs beautifully with roti, naan, or even a simple lentil dal. For a complete meal, add a side of raita (yogurt dip) to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of eggplant works best for this recipe? Indian eggplants (baby brinjals) are ideal, but regular eggplant can be used as a substitute.
• Can I make the sambal paste ahead of time? Absolutely! You can make the sambal paste up to 2 days in advance and store it in the refrigerator.
• How do I adjust the sourness of the dish? Add a little more tamarind juice for a tangier flavor, or a pinch of sugar to balance it out.
• What is the best way to prepare fresh tamarind? Soak a block of fresh tamarind in warm water for about 30 minutes. Mash it with your hands to release the pulp, then strain the mixture through a sieve.
• Can this be made with other vegetables? Definitely! You can substitute the eggplant with potatoes, okra, or even cauliflower.
• Is this dish traditionally served hot or at room temperature? It’s traditionally served warm, but it’s also delicious at room temperature.