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Spicy Eggplant (Terong Balado)

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"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."
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Ingredients

20 m servings 263 cals
Original recipe yields 4 servings

Directions

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  1. Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
  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. 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.

Footnotes

  • Cook's Note:
  • Pound the chile mixture using a mortar and pestle instead of a food processor if desired.

Nutrition Facts


Per Serving: 263 calories; 17.9 g fat; 26.6 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 594 mg sodium. Full nutrition

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