It’s another Saturday and I was fortunate enough to be able to go to the market this morning. Seeing some fresh medium sized brinjals on sale, I couldn’t resist getting my hands into 5 of them, no longer than 8 inches each. So, shall it be sweet and spicy brinjals or another one of the tried and tested brinjal recipes I have attempted so far? Considering that my wife was baking a cake, the oven would have been set up just nicely for a brinjal roast!

I have seen roasted vegetables in cook shows though roasted brinjals are kinda rare. Meanwhile, spicy brinjals are quite common here but I thought I would take it one step further by roasting the brinjals instead. It’s my maiden attempt and I am glad to report that it received favourable reviews from my wife and my sister-in-law. Though the brinjals were roasted, it was still packed with moisture and juicy to bite. The combination of dried prawns, buah keras and other ingredients which made the topping was nicely roasted to a fragrant aroma and delivered a riot of taste with each bite. For those who are not used to eating hot food, you can choose to ease off with the chilli but for those who prefer it sizzling hot, just add more chilli.

I believe the Roasted Spicy Brinjals would be suitable eaten with porridge (I actually had them with plain porridge) or steamed rice and would look incredibly appetising in any parties. Give it a try and be amazed by how delicious such a simple dish could be.

This is my recipe for Roasted Spicy Brinjals


  • 5 medium sized brinjals (cut into half lengthwise)
  • 50 grammes dried prawns (lightly soaked and drained)
  • 5 buah keras (candlenuts)
  • 2 cm belacan
  • 3 red chillis (chopped as finely as you can)
  • 8 shallots
  • 5 cloves garlic
  • 3 tablespoons cooking oil
  • 3 tablespoons olive oil
  • spring onion for garnishing


  • Salt
  • Castor sugar


Pound dried prawns, buah keras, belacan, shallots and garlic until well combined. Set aside.

Heat wok and add oil. Saute the combination ingredients above until aromatic and the paste begins to brown. Add chilli and mix well. Turn off the heat and allow to cool.

Heat up oven to 180°  celcius. Meanwhile, oil a baking tray with olive oil.

Sprinkle salt and sugar lightly on fleshy part of brinjal and then coat the flesh with combination ingredients. Lay brinjals (skin side down) on baking tray. Roast for 20 minutes.

Serve hot.

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  1. 1
    khairi hafsham khalil
    July 14th, 2009 at 2:34 am

    thanks for sharing another awesome recipe mate, looks delicious. gonna try it as soon as i get my hands on some eggplants 🙂

    anyway, really nice shot of the food you have there, did you shoot it yourself? it looks like an image you could print in a recipe book 🙂

  2. 2
    July 14th, 2009 at 9:17 am

    Looks so appetizing! Roasted brinjal is definitely healthier than deep-frying brinjal. Luv it!

  3. 3
    July 14th, 2009 at 3:22 pm

    I love spicy foods so I really like your sauce for the roasted brinjals. What a fun way to cook them!

  4. 4
    July 16th, 2009 at 12:31 pm

    I’ve announced this year’s Merdeka Open House theme. It’s time to cook up a storm in your new kitchen!! :p

  5. 5
    July 16th, 2009 at 5:23 pm

    Khairi : Hi! Thank you for your compliments. Yes, I took the picture myself 😀

    noobcook : I am enjoying my oven, that’s why 😀

    babe_KL : Can I submit this recipe???

  6. 6
    July 16th, 2009 at 5:27 pm

    food-4tots : It’s a refreshing change!

  7. 7
    July 17th, 2009 at 5:33 pm

    I like how these look…its always a pleasure to find new ways of cooking vegetables.

  8. 8
    July 22nd, 2009 at 10:44 am

    What an appetizing dish! Love your new style of photography! Nice shot!

  9. 9
    July 22nd, 2009 at 4:50 pm

    Miakoda : Thanks! Hope you’ll try this out.

    Alice : Indeed, especially for spice-hungry Malaysians. I liked the picture too but not the people in Tastespotting and Foodgawker. Bah!

  10. 10
    Rasa Malaysia
    July 23rd, 2009 at 12:05 pm

    This is one vegetable I don’t know how to cook at all!!! My late mother hardly cook it before nobody in my family liked it but my readers always ask me for the recipe!

  11. 11
    July 23rd, 2009 at 12:13 pm

    Rasa Malaysia : Can always direct them here 😀

  12. 12
    August 26th, 2009 at 6:00 pm

    What’s a candle nut (buah keras)? And where can I get these nuts? 🙂

    Thank you!

  13. 13
    September 21st, 2009 at 10:10 pm

    OMG! pablopabla, u really can make brinjals look so delicious! abit westernized… pizza! aiyo, looking at my own blog home menu and then at yrs, so paiseh… 😛 i’m learning! i’m learning here frm pablo pabla of course!

  14. 14
    September 28th, 2009 at 10:10 am

    Po : You can see a picture of it here. Where do you live? Candlenut is easily available in Malaysia, Indonesia and Singapore.

  15. 15
    September 28th, 2009 at 10:11 am

    beingMRS : LOL! Thanks. I never thought about the pizza-looks 😀

  16. 16
    November 13th, 2009 at 4:40 pm

    market in the morning… wooaah… really very on lah you.

  17. 17
    May 10th, 2010 at 9:17 pm

    Can Io substitute candle nuts with other ingredients?

  18. 18
    May 12th, 2010 at 10:00 am

    lim : Well, you can also omit it if you can’t find it. I am not too sure about substitutes because I have not tried something else.

  19. 19
    June 10th, 2010 at 5:10 pm

    Never try brinjals in this kind of cooking way. Quite special.

  20. 20
    May 12th, 2011 at 8:28 pm

    I just made this for tonight’s dinner and it is really good! You’re right – the brinjals were moist despite being roasted! Next time around I may add the topping towards the last 5-10 mins as mine came out a bit dry, unlike what it looks like in your photo. Thanks for sharing this recipe!


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