Terong Balado (Indonesian Stuffed Eggplant with Spicy Sambal)

About This Recipe

Terong balado showcases balado, a category of Indonesian sambal built primarily on red chile, shallot, garlic and tomato, fried until it turns deep red and richly aromatic, here poured generously over fried eggplant. The eggplant is fried first until soft and lightly golden, giving it a slightly custardy texture that soaks up the sambal's heat and tang far better than a plain steamed or boiled preparation would. A specialty especially associated with West Sumatra's Padang cuisine, terong balado balances real chile heat with the tomato's gentle sweetness, best served alongside plenty of steamed rice to help temper the spice.

Ingredients

Serves 4

• 3large eggplants(cut into thick batons)
• 1/2 cupvegetable oil(for frying eggplant)
• 8red chiles(for sambal)
• 4shallots(for sambal)
• 3 clovesgarlic(for sambal)
• 2tomatoes(for sambal)
• 2 tbspvegetable oil(for sambal)
• 1 tspsugar
• 1 tspsalt
• 1 tbsplime juice

Instructions

1. 1

   Fry the eggplant

   Heat oil in a wok and fry the eggplant batons until softened and lightly golden, about 6-8 minutes; drain on paper towels.

2. 2

   Make the sambal base

   Blend chiles, shallots, garlic and tomatoes into a coarse paste.

3. 3

   Fry the sambal

   Heat oil in the same wok and fry the sambal paste, stirring frequently, for 10-12 minutes until it darkens and thickens considerably.

   Fry the sambal paste patiently until it deepens in color and the raw chile smell fades — this is what develops balado's characteristic rich, rounded heat.

4. 4

   Season

   Stir in sugar and salt, adjusting to taste.

5. 5

   Combine

   Add the fried eggplant to the sambal, tossing gently to coat evenly.

6. 6

   Finish

   Stir in lime juice just before serving.

7. 7

   Serve

   Serve hot with steamed rice.

Variations

• •

  A version with fried anchovies (teri) mixed into the sambal, called sambal teri, adds extra savory depth.

• •

  Adding hard-boiled eggs to the sambal (telur balado) is a common companion dish.

• •

  A milder version reduces the chile count significantly for those sensitive to heat.

Storage

Refrigerate up to 4 days in an airtight container; reheat gently on the stove, as the sambal's flavor deepens over time.

Frequently Asked Questions