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Terong Balado – Eggplant in Chile Sambal
Terong Balado comes from the Minangkabau cooking of West Sumatra: you fry eggplant soft in plenty of oil and turn it in balado, a coarsely ground sambal of red chiles, shallots and tomato. The same sauce goes with shrimp as udang balado or with dried meat as dendeng balado. Steamed rice goes with it.
Terong Balado – Eggplant in Chile Sambal
Laura Chen
4
25 minutes
25 minutes
210
Indonesian
Side dish
Terong Balado comes from the Minangkabau cooking of West Sumatra: you fry eggplant soft in plenty of oil and turn it in balado, a coarsely ground sambal of red chiles, shallots and tomato. The same sauce goes with shrimp as udang balado or with dried meat as dendeng balado. Steamed rice goes with it.
Ingredients
- 2 large eggplants (about 600 g)
- 1 tsp salt for the eggplants
- 100 ml vegetable oil for frying
For the balado:
- 10 red chiles, roughly chopped (seeded for less heat)
- 6 shallots
- 3 garlic cloves
- 1 tomato, quartered
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp lime juice
Instructions
- Quarter the eggplants lengthwise and cut them into 6 cm pieces. Mix them with 1 tsp salt, let them sit for 15 minutes and pat dry.
- Chop the chiles, shallots, garlic and tomato coarsely in a mortar or blender. Small pieces should stay visible.
- Heat the oil in a wok and fry the eggplants in two batches for 5 minutes each, until golden brown and the flesh is soft. Drain on paper towels.
- Pour off the oil except for 3 tbsp. Fry the chile paste over medium heat for 8 to 10 minutes, until dark red and oil separates at the edge.
- Season the balado with sugar and salt.
- Return the eggplants to the wok and toss them in the sauce for 2 minutes. Drizzle with lime juice and serve the terong balado with rice.
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