Terong Balado – Eggplants with Chili Sauce

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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. ♥

Terong Balado - Eggplants with Chili Sauce
Terong Balado – Eggplants with Chili Sauce

Terong Balado - Eggplants with Chili Sauce
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
Grind the following into spice paste
  • 40 gram red chilies, seeded (optional)
  • 10 shallots
  • 5 cloves garlic
  • 2 teaspoon salt
  1. 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.
  2. 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.
  3. 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.
  4. Pour the tamarind juice and add the palm sugar. Boil for about 2-3 minutes.
  5. Toss in the eggplants and boil again for another 2 minutes. Remove from heat and serve with steamed white rice.



    • says

      The Szechuan peppercorn sounds amazing, but I am actually quite scared of the numbing effect they have. Though it hasn’t stopped me from consuming insane amount of mapo tofu, which of course has plenty of those. 😛

  1. Stuart says

    Anita, tried you recipe and it worked really well, tasty and simple. Have also tried it with Szechuan pepper (powdered, approx. one and a half teaspoons) and it was very good. The eggplant I used was the long Lebanese type. keep up the good work

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