Terong Balado (Hot Spicy Eggplant), If there’s someone asks what food that makes who eats it add rice more and more, probably the answer is Terong Balado. The impressing aroma of the spice can make who smells it swallows spittle. In addition, when it is served plus hot rice in cold air. Slurrrrrp.
The primary ingredient, purple eggplant or Japanese eggplant has special juicy flavor. The soft texture is suitable with hot chili flavor. For complement, you can add boiled egg or fried egg. Beside it is suitable to accompany terong balado, you can combine 2 dishes in one. So, this dish is compatible when you are lazy or don’t have enough time to cook. Don’t doubt to try this recipe.
Hot Spicy Eggplant Recipe:
Ingredients:
- 1 medium size shallot, quartered (roughly chopped). It will be processed in food processor.
- 2 cloves garlic, cut in half. It will be processed on food processor.
1 Roma tomato, quartered (roughly chopped). It will be processed in food processor.
- 1 tablespoon sambal oelek (adjust quantity according to your preference: hot or mild). I use Huy Fong brand for sambal oelek since they don't add shrimp paste or garlic to it and thus, I got the chili pepper I need without any other flavors I don't want.
- 3 Japanese, Chinese, or Italian eggplants. If you cannot find neither, use 1 American eggplant. If using Japanese, Chinese, or Italian eggplants, cut it in half lengthwise. Then cut each half into 1" length so that each piece will be the same size. Make sure each piece has eggplant skin so that it won't be too mushy during cooking. If using American eggplant, cut it in half lengthwise. Cut the half in another half. You may need to cut it another half so that the piece will not be too wide to eat
- vegetable oil
- 1 teaspoon sugar or to taste
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Methods:
1, Add fried eggplant pieces to the pan. Toss them so that they are covered with spice paste. Add sugar, salt, and pepper. Stir fry eggplant pieces and let them cook until they are cooked to your texture preference. I don't like them too mushy, so I normally cook them until they are between tender crisp and soft. Other people might like them softer, so always cook them to your preference.
2. Heat vegetable oil in a pan. Use just enough vegetable oil to fry eggplant pieces since they have the tendency to soak up oil. Fry eggplant pieces until the white part are slightly light brown. They don't need to be fully cooked since they will finish cooking with the spice paste later. Once they are light brown, remove them and place them on a plate lined with paper towel.
3. If the pan has excess oil, pour it out to heat resistant container.
4. Heat 1.5 tablespoons of vegetable in the same pan.
5. Add spice paste to the pan and saute it until it becomes fragrant and you can taste shallot is cooked.
6. Grind shallot, garlic, tomato, and sambal oelek in food processor until they become smooth paste. Set the spice paste aside.
7. Remove them once cooked and serve them with warm rice.