SPICY EGGPLANT (TERONG BALADO)

Spicy Eggplant (Terong Balado) image

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

Ingredients

5 fresh red chile peppers
1 small onion
½ tomato
2 cloves garlic
5 tablespoons vegetable oil, divided
2 long eggplants, sliced into 1 1/2-inch pieces
1 tablespoon white sugar
1 teaspoon salt

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