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.

Terong Balado Hijau (green Chili Eggplant)

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

  1. Heat oil in a pan and fry the eggplant slices until golden brown. Set aside.
  2. In the same pan, sauté the shallots and garlic until fragrant.
  3. Add the chopped green chilies and diced tomato. Cook until the chilies are soft.
  4. Add tamarind paste, sugar, and salt. Stir well.
  5. Add the fried eggplant to the pan and toss to coat with the green chili sauce.
  6. 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