Terong Saus Tomat Pedas - Eggplant in Spicy Tomato Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4


  • enough oil for deep frying
  • 1 eggplant (1 lb./ 450 gram), cut into wedges
  • 3 cloves garlic, minced
  • 1 inch ginger, thinly sliced
  • 4-5 red chilies (fresno is preferred), seeded and sliced
  • 3 tablespoon tomato ketchup
  • 2 teaspoon Indonesian sweet soy sauce (Indonesian: kecap manis)
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sugar
  • 1/4 cup water
  • 1 scallion, thinly sliced


  1. Heat enough oil in a wok/pot for deep frying. Once the oil is hot, fry eggplant wedges until golden brown, set aside.
  2. In a frying pan, heat 2 tablespoon oil over medium high heat, and sauté garlic, ginger, and chilies until fragrant.
  3. Add tomato ketchup, sweet soy sauce, fish sauce, ground white pepper, sugar, and water. Mix well and bring to a boil.
  4. Once the sauce boils, return the fried eggplant into the frying pan and toss to coat with the sauce.
  5. Turn off heat, transfer to a serving plate, garnish with thinly sliced scallions, and serve immediately with steamed white rice.

Another great recipe by https://dailycookingquest.com.