Spicy Eggplant (Terong Balado) The Best Recipes

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Spicy Eggplant (Terong Balado)

"This is a dish easily available in Indonesia. Different states have different ways of cooking the chile topping - some use tomatoes, some use tamarind. There are no hard and fast rules in making this simple yet tasty vegetable dish."

Ingredients :

  • 5 fresh red chile peppers
  • 1 small onion
  • 1/2 tomato
  • 2 cloves garlic
  • 5 tablespoons vegetable oil, divided
  • 2 long eggplants, sliced into 1 1/2-inch pieces
  • 1 tablespoon white sugar
  • 1 teaspoon salt

Instructions :

Prep : 10M Cook : 4M Ready in : 20M
  • Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
  • Heat 2 tablespoons oil in a large skillet over low heat until shimmering. Arrange half the eggplant in a single layer and pan-fry until slightly browned and soft, 2 to 3 minutes per side. Transfer to a serving dish. Repeat with 2 tablespoons oil and remaining eggplant.
  • Heat remaining 1 tablespoon oil in the same skillet. Add chile mixture; cook and stir until softened, about 1 minute. Stir in sugar and salt. Spoon chile mixture over eggplant.

Notes :

  • Pound the chile mixture using a mortar and pestle instead of a food processor if desired.

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