Terong Belado Eggplant with Chilli Sauce
Bring bold, spicy flavors to your table with *Terong Belado*, a tantalizing Indonesian dish featuring tender, golden-fried eggplant bathed in a vibrant chili-tomato sauce. Perfectly balancing heat, tang, and sweetness, this recipe spotlights Asian eggplants fried to perfection and coated in a rich sambal made from red chilies, shallots, garlic, and fresh tomatoes. Finished with a squeeze of lime juice, the dish bursts with a zingy brightness that complements the savory and smoky undertones. Ready in just 35 minutes, this vegan-friendly recipe is a must-try for spice lovers and pairs beautifully with steamed rice for a satisfying meal. Whether served as a main or a side, *Terong Belado Eggplant with Chili Sauce* will undoubtedly become a favorite on your dinner table.
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Ingredients
- 3 pieces Eggplants (small to medium-sized, preferably Asian eggplants)
- 6 pieces Red chilies (adjust to taste)
- 4 pieces Shallots
- 3 pieces Garlic cloves
- 2 pieces Tomatoes (medium-sized)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 6 tablespoons Cooking oil
- 2 tablespoons Water
Directions
Step 1
Wash the eggplants thoroughly and cut them lengthwise into quarters. If the eggplants are particularly large, you can cut them into smaller wedges.
Step 2
Heat 4 tablespoons of cooking oil in a large skillet or wok over medium heat. Once hot, fry the eggplant pieces until they become golden brown and softened. This should take about 4-5 minutes on each side. Remove the eggplants and set them aside on a plate lined with paper towels to drain excess oil.
Step 3
In a blender or food processor, combine the red chilies, shallots, garlic, and tomatoes. Blend until you achieve a slightly coarse paste. Alternatively, you can use a mortar and pestle for a more traditional texture.
Step 4
In the same skillet or wok, add the remaining 2 tablespoons of oil and heat over medium heat. Add the blended chili paste and sauté for about 5-8 minutes, stirring frequently, until the mixture becomes fragrant and the oil starts to separate from the paste.
Step 5
Season the chili paste with salt, sugar, and water. Stir to combine, and let the sauce simmer gently for another 2-3 minutes.
Step 6
Gently add the fried eggplants back into the skillet, tossing them carefully so they are evenly coated with the chili sauce. Cook for another 2 minutes over low heat to allow the flavors to meld.
Step 7
Finish with a drizzle of lime juice to brighten the dish. Taste and adjust the seasoning as needed.
Step 8
Serve the Terong Belado warm with steamed rice or as part of a larger meal. Enjoy!
Nutrition Facts
| Serving size | (841.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 991.4 |
| Total Fat 85.1g | 0% |
| Saturated Fat 11.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2397.3mg | 0% |
| Total Carbohydrate 58.4g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 31.8g | |
| Protein 9.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 120.3mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1830.0mg | 0% |
Source of Calories