🇮🇩 Terong Balado (Indonesian Spicy Eggplant)

A fiery, flavorful dish from Padang, Indonesia, where crispy eggplant slices are coated in a tangy, spicy chili-tomato sauce, delivering a perfect balance of heat and savory goodness.

Background Information:
Terong Balado is a signature dish from Padang, West Sumatra, a region known for its bold and spicy flavors, particularly in its Padang cuisine. Balado is a spicy, tangy chili paste that forms the base for many dishes, and it is made with a combination of fresh red chilies, garlic, shallots, and tomatoes. This flavorful sauce is used to coat various ingredients such as eggplant, tofu, or even chicken.

The dish is typically served as a side to accompany rice in many Indonesian meals, adding depth and richness to the meal. It's a perfect representation of Indonesian cuisine, where the balance of heat, savory, and sweet flavors is celebrated.

Ingredients:

• 2 medium-sized eggplants, cut into slices or chunks

• 4-5 red chilies (adjust based on desired spice level)

• 3 cloves garlic

• 2 shallots, peeled

• 2 ripe tomatoes, chopped

• 1 tablespoon tomato paste

• 1 teaspoon palm sugar (or brown sugar)

• Salt, to taste

• 2 tablespoons vegetable oil (for frying)

• 1 tablespoon oil (for sautéing)

• Fried shallots (for garnish)

---

Instructions:

1. Prepare the Eggplant:

   • Cut the eggplants into 1-inch slices or chunks.

   • Heat vegetable oil in a frying pan over medium heat and fry the eggplant until golden and crispy. Drain on paper towels to remove excess oil.

2. Make the Balado Sauce:

   • In a blender or mortar and pestle, combine the red chilies, garlic, shallots, and tomatoes to create a smooth paste.

   • Heat 1 tablespoon of oil in a pan, and sauté the paste over medium heat until fragrant and the oil begins to separate from the paste (about 5-7 minutes).

3. Combine the Eggplant and Sauce:

   • Add the fried eggplants to the sauce, mixing gently to coat all the pieces in the flavorful paste.

   • Add the tomato paste, palm sugar, and salt, and simmer for 2-3 minutes, allowing the eggplant to absorb the sauce and flavors.

4. Garnish and Serve:

   • Garnish the dish with fried shallots for added crunch and flavor.

   • Serve hot as a side dish with steamed rice or as part of a larger Indonesian meal.

---

Variations of Terong Balado:

1. Vegetarian Version:

   • Add tofu or tempeh to make the dish more hearty and nutritious. These plant-based proteins work wonderfully with the bold, spicy flavors of the balado sauce.

2. Less Spicy Version:

   • For a milder version, reduce the number of chilies or substitute some of the red chilies with sweet peppers or bell peppers. You can also remove the seeds from the chilies to reduce the heat.

3. Eggplant and Vegetables:

   • You can add other vegetables like bell peppers, carrots, or green beans to the dish for extra texture and flavor. These vegetables complement the eggplant and the spicy sauce well.

4. Balado with Fish or Chicken:

   • For a more substantial meal, consider adding pieces of grilled fish or chicken. The balado sauce complements meats and fish beautifully, making this dish a versatile option for different preferences.

5. Balado with Shrimp:

   • For a seafood twist, add shrimp or prawns. The shrimp will soak up the spicy sauce, creating a deliciously savory combination with the eggplant.

6. Crispy Variation:

   • For extra crunch, you can deep fry the eggplant instead of shallow frying, making it extra crispy. This adds an extra layer of texture to the dish.

---

Serving Suggestions:

• Serve Terong Balado as a side dish with steamed rice or nasi goreng (Indonesian fried rice).

• It can be paired with grilled meats or fried tofu for a more filling meal.

• Enjoy with a side of Indonesian sambal or a simple cucumber salad for balance.