Fried eggplant halves topped with a fiery, tomato-rich balado sambal, a beloved spicy Indonesian vegetable dish from West Sumatra.
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.
Serves 4
Heat oil in a wok and fry the eggplant batons until softened and lightly golden, about 6-8 minutes; drain on paper towels.
Blend chiles, shallots, garlic and tomatoes into a coarse paste.
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.
Stir in sugar and salt, adjusting to taste.
Add the fried eggplant to the sambal, tossing gently to coat evenly.
Stir in lime juice just before serving.
Serve hot with steamed rice.
Fry the sambal paste patiently until it visibly darkens and thickens — an underfried sambal tastes sharp and unbalanced rather than rich and rounded.
Fry the eggplant until genuinely soft before combining with the sambal, since this gives it the custardy texture that best absorbs the sauce's flavor.
Adjust the number of chiles to your heat tolerance; balado is traditionally quite spicy but can be moderated.
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.
Refrigerate up to 4 days in an airtight container; reheat gently on the stove, as the sambal's flavor deepens over time.
Balado is a defining flavor of West Sumatran Padang cuisine, its name referring to the fried chile sambal technique used across a whole family of dishes, reflecting the region's famously spicy and bold culinary identity.
Yes, reduce the number of chiles and remove the seeds, which carry much of the heat, for a milder version.
You can roast it instead for a lighter version, though the texture and flavor will differ from the traditional fried preparation.
It was likely burnt during frying — cook over medium heat and stir frequently, watching for a deep red color rather than a dark, scorched one.
Per serving (220g / 7.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
