Sambal Matah with Snake Beans and Eggplant Lombok Style

5 from 8 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


To garnish:

  • 1 small Ball eggplant, small, purple
  • 1 small Ball eggplant, small, green
  • 6 medium sized Tomatoes, fully ripe
  • 6 small Onions, red
  • 1 Hot peppers, red, long, mild
  • 5 small Chilies, green or red
  • 1 tsp Chicken broth, concentrated bouillon or salt
  • 1 tsp White sugar
  • 5 g Shrimp paste, (terasi udang)
  • 4 Lime sections
  • 4 Flowers and leaves


  • Wash the vegetables. Cut the snake beans crosswise into pieces approx. 1 cm long. Cut the ball eggplants at the ends of the stems, cut eighths lengthways and thirds crosswise. Wash the tomatoes, remove the stalks, peel them, quarter lengthways, core and cut the quarters in half lengthways and thirds across. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the small, green or red chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
  • Using a mortar, crush half of the tomatoes together with the chicken stock, sugar, shrimp paste, peppers and chillies. Individual pieces should remain visible. Mix the coarse puree with the remaining ingredients.
  • Place on a serving dish, garnish and serve at room temperature.


  • A sambal matah is a sambal made with fresh vegetables that is served as a side dish. Served with special rice, it is a main course. You take an appropriate portion, drizzle lemon juice over it if you like and mix the sambal with the rice.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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