Spicy Eggplant Terong Balado Recipes
SPICY EGGPLANT (TERONG BALADO)
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.
Provided by MAKHRUJI
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 26.6 g, Fat 17.9 g, Fiber 10.6 g, Protein 4.3 g, SaturatedFat 2.8 g, Sodium 593.8 mg, Sugar 13.7 g
SPICY EGGPLANT (TERUNG BALADO)
from the blog "My Kitchen Snippets" - http://www.mykitchensnippets.com/2009/06/spicy-eggplant-terung-balado.html
Provided by ellie3763
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the eggplant into 1" length. Put the eggplant into a baking sheet and drizzle some olive oil and salt to it. Bake them in a pre-heated 375 degree F oven for 20-25 minutes, or until they are soft but not mushy.
- Meanwhile, in a frying pan, heat up about 2 tbsp oil. Stir fry garlic and shallots until fragrant and lightly brown. Add in chili paste and chopped tomatoes. Stir fry for a minute and add in the water. Simmer until the sauce reduces to half.
- Add in salt and sugar, lime juice and lastly add in the fried anchovies. Stir until well mix. Pour the.
Nutrition Facts : Calories 94.7, Fat 0.7, SaturatedFat 0.1, Sodium 593.3, Carbohydrate 22.1, Fiber 10.1, Sugar 8.1, Protein 4
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- 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. Pat dry eggplants and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil, 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.
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