Terong Balado Hijau Pedas (spicy Green Chili Eggplant)
Terong Balado Hijau Pedas is a popular dish from Padang, Indonesia, known for its spicy and flavorful green chili sauce. This dish combines tender eggplant with a spicy green chili sauce, creating a delicious and aromatic meal.
Ingredients
- 2 large eggplants, sliced
- 10 green chilies, finely chopped
- 5 shallots, thinly 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 green chilies and cook until the oil separates.
- Add the diced tomato, tamarind paste, sugar, and salt. Cook until the sauce thickens.
- Add the fried eggplant to the sauce and toss to coat evenly.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Frying pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Terong Balado Hijau Pedas with steamed white rice for a complete meal.
Tips & tricks
For a milder version, reduce the number of green chilies used in the recipe.
Cost
$10