Spicy Eggplant (Terong Balado) recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

5 fresh red chile peppers
1 small onion
½ 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

Nutrition Info

263.5 calories
carbohydrate: 26.6 g
cholesterol: : -
fat: 17.9 g
fiber: 10.6 g
protein: 4.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 593.8 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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