🇮🇩 Indonesia · Food
Terong Balado
By eatmundo · August 4, 2026
A vibrant and fiery West Sumatran delicacy featuring tender eggplant smothered in a rich, spicy sambal balado. This dish balances the sweetness of the vegetable with an intense chili kick.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 300g of eggplant into long wedges and lightly salt them, leaving them for 10 minutes to draw out excess moisture.
- 2
Heat enough oil in a frying pan over medium-high heat and fry the eggplant wedges until they are golden brown and soft, about 4-6 minutes.
- 3
Remove the eggplant and drain on paper towels to remove excess oil, ensuring they retain their shape.
- 4
Using a mortar and pestle or blender, grind 5 chilies, 4 shallots, 3 garlic cloves, and the shrimp paste into a coarse, rustic paste.
- 5
In a clean pan, heat 1 tablespoon of oil over medium heat and sauté the paste with a chopped tomato until fragrant and the raw smell of chili fades.
- 6
Add 1 tsp of palm sugar and 0.5 tsp of salt, cooking for another 2 minutes until the sambal thickens into a rich, dark red sauce.
- 7
Gently fold the fried eggplant into the sambal until each piece is evenly and generously coated.
- 8
Transfer to a serving dish and serve immediately while hot, ideally alongside steamed jasmine rice.
Frequently Asked Questions
Can I grill the eggplant instead?+
Yes, grilling adds a nice smokiness, though frying provides the traditional creamy texture.
How do I tone down the heat?+
Remove the seeds from the chilies before processing to reduce the capsaicin intensity.
What if I can't find shrimp paste?+
You can substitute with a splash of fish sauce, though the unique fermented depth will be slightly different.
Should the eggplant be peeled?+
It is optional, but keeping the skin on helps the eggplant hold its shape better during cooking.
