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Eggplants in Chilli Sauce (Terong Balado)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian, Indonesian
Keyword: Chili, Easy, Eggplant
Servings: 4

Ingredients

  • 3 Chinese Eggplants
  • 2 tbs Oil
  • 1 Tomato
  • 5-7 Shallots
  • 3 cloves Garlic
  • 5-7 Bird's eye chilis seeded to reduce heat
  • 3-5 Cayenne peppers seeded to reduce heat
  • 1/2 tbs Tamarind paste mixed with 1/2 tbs water
  • 1/2 tbs Sugar
  • 2 Kaffir lime leaves
  • 1/2 tbs Lime juice
  • Salt to taste

Notes

  • Cut the eggplants into... and deep fry until soft. If you don't want to deep fry the eggplants, you can bake them in a 210˚C for 15 minutes or until they're soft. 
  • Combine 1 tbs oil, tomato, shallots, garlic, and chillis and blend with a submersion mixer. 
  • Heat the rest of the oil in a wok/pan and fry the chilli paste until fragrant. 
  • Add the tamarind paste mixture, sugar and kaffir lime leaves. Cook on medium heat until reduced to half and the mixture has rendered some oil, about 20 minutes. 
  • Toss the eggplants in the chilli sauce, being careful not to break them. 
  • Serve over steamed rice.