Here’s a classic Terong Balado recipe — a spicy Indonesian eggplant dish that’s full of flavor and perfect as a side or main. 🍆🌶️
Ingredients
- 2 medium Eggplants (terong), sliced into 1–2 cm thick rounds or cubes
- 3–4 tbsp Vegetable Oil for frying
- 5–6 Red Chili Peppers, adjust to taste
- 3 cloves Garlic
- 3 shallots or Onions, sliced
- 2 medium Tomatoes, chopped
- 1 tsp Salt
- 1 tsp Sugar
- 1–2 tbsp Lime Juice (optional)
- Optional: Shrimp Paste (terasi) for deeper flavor
Instructions
- Prepare the chili paste (bumbu balado)
- Blend red chili peppers, garlic, shallots/onions, and tomatoes into a coarse paste.
- Optionally add a little shrimp paste for authenticity.
- Fry the eggplant
- Heat vegetable oil in a skillet. Fry eggplant slices until golden and soft. Remove and drain on paper towels.
- Cook the balado sauce
- In a pan, sauté the chili-tomato paste over medium heat for 5–7 minutes until fragrant.
- Add salt and sugar to balance the heat.
- Combine
- Toss the fried eggplant into the balado sauce. Mix gently to coat without breaking the eggplant.
- Cook for 2–3 minutes to let flavors meld.
- Finish
- Add a splash of lime juice if desired. Serve hot with steamed rice.
Tips
- Use firm eggplants to avoid mushiness.
- Frying first ensures the eggplant absorbs the spice better.
- Adjust chili amount according to your heat tolerance — Balado is traditionally quite spicy!
If you want, I can also give a baked or air-fried version of Terong Balado that’s lighter but still packed with flavor. Do you want that version?
