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Balado Eggplant

West Sumatra30 minutes · 4 servings · Easy

Balado Eggplant — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Terong balado often sits beside Padang rice. Fry the eggplant soft first, then fold through cooked balado.

Choose firm purple eggplant and avoid slicing too thin or it soaks up oil.

Cook the sambal until oily before adding the eggplant.

Prep & cook time

  • Prep10 minutes
  • Cook20 minutes
  • Total30 minutes
  • Servings4 servings
  • LevelEasy

Tools you need

  • Wok
  • Blender

Ingredients

  • 3 purple eggplants, cut
  • 10 red chilies
  • 5 bird’s-eye chilies
  • 5 shallots
  • 2 garlic cloves
  • 1 tomato
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Oil for frying

Directions

  1. Fry eggplant until soft and browned. Drain.
  2. Blend chili, shallot, garlic, and tomato. Sauté until fragrant and oily; season.
  3. Add eggplant and gently coat.
  4. Serve with rice.

Kitchen tips

  • Medium heat for frying eggplant.
  • Stir gently so pieces stay whole.
  • Grilling eggplant uses less oil.

Serve with

  • Rice
  • Fried chicken
  • Fresh vegetables
  • Crackers

How to store

Keeps 1 day refrigerated. Reheat in a skillet.

Common mistakes

  • Low heat that makes eggplant greasy.
  • Under-cooked balado.
  • Rough stirring that mashes the eggplant.