Another balado (chili sauce) recipe, this time with eggplants as the star ingredient. Eggplants taste really nice when fried in oil (deep fried is best), but I tend to avoid deep frying if I can, and usually just stir fry in a frying pan/wok with a little bit of oil.
There are many varieties of eggplants, but the one most commonly found in Indonesia is the Chinese eggplant, which is what I use for the recipe. Other varieties of eggplant can be used as substitute. ♥
- 4 eggplants (about 750 gram)
- 8 tablespoon cooking oil
- 50 gram palm sugar (Indonesian: gula Jawa)
- 20 gram tamarind pulp, dissolve with 2 cups of warm water
- 40 gram red chilies, seeded (optional)
- 10 shallots
- 5 cloves garlic
- 2 teaspoon salt
- Quarter eggplants lengthwise and cut into bite size pieces. Soak in cold water that has been sprinkled with plenty of salt to prevent eggplant flesh from turning into brown color.
- Heat cooking oil in a wok on high heat. Drain eggplants and fry for about 2 minutes to bring out the color, drain and set aside.
- Remove the oil from the wok and leave about 1 tablespoon of oil. Heat the oil and stir fry the spice paste until fragrant, about 2-3 minutes.
- Pour the tamarind juice and add the palm sugar. Boil for about 2-3 minutes.
- Toss in the eggplants and boil again for another 2 minutes. Remove from heat and serve with steamed white rice.