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My review
Spicy Eggplant (Terong Balado)
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MAKHRUJI
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
- 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.
- 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