Terong Balado
Indonesian Eggplant Delight
A flavorful and spicy Indonesian dish featuring tender eggplant coated in a rich sambal sauce.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Spicy Sambal
For Frying
Preparation
Preparing the Eggplant
Slice and Salt
Slice the eggplant and sprinkle with 1 tsp of salt.
Rest the Eggplant
Let it sit for 15 minutes to draw out moisture.
Pat Dry
Pat dry with paper towels to remove excess moisture.
Making the Spicy Sambal
Blend Ingredients
In a blender, combine red chilies, shallots, garlic, and tomato.
Use fresh red chilies for the most vibrant flavor and color in the sambal.
Form a Paste
Blend until you achieve a smooth paste.
Fry the Paste
Heat 2 tbsp of oil in a pan over medium heat and fry the sambal paste.
Avoid overheating the oil; it should be gently sizzling. Pro Tip: Add a dash of lime juice to the sambal for an extra tangy flavor.
Cooking Process
Fry the Eggplant
Heat 1/4 cup of oil in a large pan and fry the eggplant slices until golden brown on both sides.
Combine and Coat
Reduce the heat and add the prepared sambal to the fried eggplant, tossing to coat evenly.
Simmer to Finish
Let the eggplant simmer in the sambal for 10 minutes to absorb the flavors.
Plating & Serving
Terong Balado
Terong Balado
Plate and Serve
Arrange the eggplant slices neatly on a serving platter, ensuring they are well-coated with the sambal sauce.