Terong Balado Hijau (green Chili Eggplant)
Terong Balado Hijau is a popular dish from Padang, Indonesia, known for its spicy and flavorful green chili sauce. This dish is perfect for those who love a bit of heat in their meals.
Ingredients
- 4 small eggplants, sliced
- 10 green chilies, chopped
- 5 shallots, finely sliced
- 4 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- Salt to taste
- Oil for frying
Instructions
- Heat oil in a pan and fry the eggplant slices until golden brown. Set aside.
- In the same pan, sauté the shallots and garlic until fragrant.
- Add the chopped green chilies and diced tomato. Cook until the chilies are soft.
- Add tamarind paste, sugar, and salt. Stir well.
- Add the fried eggplant to the pan and toss to coat with the green chili sauce.
- Simmer for a few minutes before removing from heat.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Frying pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Terong Balado Hijau with steamed rice and a side of fresh cucumber slices.
Tips & tricks
For a milder version, you can reduce the number of green chilies used in the recipe.
Cost
$10