Terong Balado Balacan (grilled Eggplant With Spicy Tomato And Shrimp Paste)
Terong Balado Balacan is a traditional dish from Manado cuisine that features grilled eggplant topped with a spicy tomato and shrimp paste sauce. This dish is bursting with bold and savory flavors, making it a popular choice for those who enjoy spicy Indonesian cuisine.
Ingredients
- 4 medium-sized eggplants
- 4 tablespoons shrimp paste (balacan)
- 2 tomatoes, diced
- 5 red chilies, finely chopped
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons cooking oil
Instructions
- Preheat the grill to medium-high heat.
- Grill the eggplants for 5-7 minutes on each side, or until charred and tender.
- In a pan, heat the cooking oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
- Add the shrimp paste (balacan) and cook for 2-3 minutes.
- Stir in the diced tomatoes, red chilies, sugar, and salt. Cook for another 5 minutes, or until the tomatoes are softened.
- Place the grilled eggplants on a serving plate and generously spoon the spicy tomato and shrimp paste sauce over the top.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 10g
Supplies
Grill Pan Serving plate
Tools
Tongs Spatula Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Terong Balado Balacan with steamed white rice and a side of fresh cucumber slices.
Tips & tricks
Tips: Adjust the amount of red chilies according to your preferred level of spiciness. You can also add a squeeze of lime juice for a tangy kick.
Cost
$10