Spicy Eggplant (Terong Balado)

Spicy Eggplant (Terong Balado)

by Ramona Lane 2 years ago
0 (0)
10 minutes
263.5 kcal
26.6 g carbs
Share recipe
Description

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.

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
Directions
  1. 1. Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
  2. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 263.5 kcal
carbohydrates: 26.6 g
protein: 4.3 g
saturated fat: 2.8 g
sodium: 593.8 mg
fiber: 10.6 g
sugar: 13.7 g