Spicy Indonesian Eggplant (Terong Balado)

Ingredients

• 2 large eggplants 2 large eggplants
• Vegetable oil, for frying Vegetable oil, for frying
• 4 red chilies, finely chopped 4 red chilies, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Slice the eggplants into thick rounds and sprinkle them with salt. Let them sit for 10 minutes to remove any bitterness, then rinse and pat dry.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium heat. Fry the eggplant slices until golden brown and set aside on a paper towel to drain excess oil.
3. 3.
   In the same pan, add a little more oil if needed and sauté the garlic, shallots, and red chilies until fragrant.
4. 4.
   Add the diced tomatoes and cook until they soften.
5. 5.
   Stir in the tamarind paste, palm sugar, and salt. Cook for another 2 minutes, allowing the flavors to meld together.
6. 6.
   Add the fried eggplant slices to the sauce and gently toss until they are well coated.
7. 7.
   Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before frying helps to remove any bitterness and excess moisture, resulting in a better texture and taste.
• Red chilies — Adjust the amount of red chilies according to your spice preference. For a milder version, remove the seeds before chopping.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chilies to the sauce.
• If you prefer a smoother sauce, you can blend the chili mixture before adding the tomatoes.
• Garnish with fresh cilantro or basil leaves for added freshness and aroma.
• Serve with a side of Indonesian shrimp crackers (krupuk) for a delightful crunch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Spicy Indonesian Eggplant with steamed rice and a side of fresh cucumber slices to balance out the spiciness. The rice will help absorb the flavorful sauce, while the cool cucumber provides a refreshing contrast.

Presentation advice

Arrange the golden brown eggplant slices on a platter and pour the vibrant red sauce over them. Garnish with a sprinkle of chopped cilantro or basil leaves for a pop of color. Serve with steamed rice in a separate bowl to create an enticing presentation.