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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Recipe Information
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
Instructions
Wash the eggplants thoroughly and cut them lengthwise into quarters. If the eggplants are particularly large, you can cut them into smaller wedges.
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.
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.
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.
Season the chili paste with salt, sugar, and water. Stir to combine, and let the sauce simmer gently for another 2-3 minutes.
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.
Finish with a drizzle of lime juice to brighten the dish. Taste and adjust the seasoning as needed.
Serve the Terong Belado warm with steamed rice or as part of a larger meal. Enjoy!
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 31.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
