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terung bakar sambal kemangi

Indonesian Grilled Eggplant with Fresh Basil Sambal (Terung Bakar Sambal Kemangi)

A rustic Indonesian side dish made from fire-roasted eggplant mashed with green chilies, candlenuts, and tamarind, then finished with fresh lemon basil. Light, smoky, and tangy, this dish showcases the simplicity of Indonesian home cooking and pairs beautifully with grilled meats or fish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 Side Dish
Course: Sambal, Side Dish
Cuisine: Indonesian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants terung ungu – globe eggplant commonly found in U.S. grocery stores
  • 5 green chilies cabai hijau – fresh green chilies such as jalapeño or serrano
  • 1 tbsp tamarind water air asam jawa – made from tamarind paste diluted in warm water
  • 5 sprigs lemon basil daun kemangi – Indonesian basil with citrusy aroma
Spice Paste
  • 3 candlenuts kemiri, lightly fried (Substitute: macadamia nuts or raw cashews)
  • ½ tsp salt garam, or to taste

Instruction
 

  1. Grill the eggplant and chilies directly over an open flame, grill pan, or broiler until the eggplant skin is charred and the flesh is soft. The chilies should blister and soften.
  2. Let the eggplant cool slightly, then peel off the charred skin. Scoop out the soft flesh and place it in a mortar or mixing bowl.
  3. Using a mortar and pestle, grind the candlenuts and salt into a coarse paste. Add the grilled chilies and continue grinding.
  4. Add the grilled eggplant flesh and gently mash until combined but still slightly chunky.
  5. Stir in the tamarind water, adjusting acidity to taste.
  6. Transfer to a serving plate and top with fresh lemon basil leaves. Serve at room temperature.

Notes

  • Eggplant choice: Standard American globe eggplant works perfectly. Italian eggplant is also suitable.
  • Chili heat: For mild heat, use jalapeño and remove seeds. For more spice, use serrano chilies.
  • Candlenut substitute: Candlenuts are toxic when raw; always cook them. Macadamia nuts or cashews provide a similar creamy texture.
  • No mortar & pestle? A fork or potato masher works well—avoid food processors to preserve the rustic texture.
  • Serving ideas: This dish pairs beautifully with grilled chicken, lamb, steak, or fish, and also works as a plant-based spread for flatbread.
  • Make it vegan & gluten-free: Naturally vegan and gluten-free with no modifications needed.
Lemon basil (daun kemangi): Indonesian kemangi has a distinct citrusy aroma and is not always easy to find in Western supermarkets. Look for it in Southeast Asian or Asian grocery stores, often labeled as lemon basil.
  • Substitution: If unavailable, use Thai basil, or combine sweet basil with a small amount of fresh lemon zest to mimic kemangi’s fresh citrus note.
  • Avoid dried basil, as it lacks the bright aroma needed for this dish.
  • Add the basil just before serving to preserve its fresh fragrance.