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Terong Balado is a soo underrated Indonesian dish - the eggplant gets so soft and the sambal just bursts with sweet, spicy and savory flavor all at once. The eggplant becomes beautifully tender, absorbing the vibrant spice paste made from red chilies, shallots, garlic, and tomato. The addition of lemongrass and lime leaves infuses the dish with a fragrant aroma, while the seasoning of salt, mushroom bouillon, sugar, and white pepper creates a harmonious balance...
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Cut eggplant into thick batons.
Pan fry the eggplant with a little oil until lightly charred and soft. Set aside.
Blend red chilies, shallots, garlic, and tomato into a spice paste.
Saute the spice paste with lemongrass and lime leaves until fragrant.
Season with salt, mushroom bouillon, sugar, white pepper, and a splash of water.
Add the eggplant and cook for 2 more minutes until it's well coated in the spice paste and evenly seasoned.
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The eggplant gets beautifully soft, and the sambal balances sweet, spicy and savory flavors.
Can I use a different type of chili?
Yes, you can use any type of red chili that suits your spice preference.
What can I substitute for mushroom bouillon?
You can use vegetable or chicken bouillon as a substitute.
How do I know when the eggplant is cooked?
The eggplant is cooked when it is soft and lightly charred.
Can I make this dish less spicy?
Yes, reduce the amount of red chilies or remove the seeds to make it less spicy.
Is there a substitute for lemongrass?
You can use lemon zest as a substitute for lemongrass.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
