Serves 4 people
Prep time: 30 minutes
Cook time: 10 minutes
- Balado, sauce is commonly found in Minang cuisine in Indonesia
- Other than eggplants, you can also cook chicken and fish in Balado sauce
- 2 medium eggplants
- 6 shallots
- ½ Tbsp belacan (shrimp paste)
- 12 ½ red chilies (½ pc sliced for garnish)
- 5 cloves garlic
- 2 lime leaves
- ½ onion, sliced
- 1 tsp salt
- 1 tsp sugar
- 2 cups + 4 Tbsp vegetable oil
Slice, soak and deep-fry eggplants
Slice eggplants into strips, 2 inches in length. Sprinkle 1 tsp salt and rub into eggplants, then set aside for 20 minutes. Strain and pat dry with paper towels.
Heat up 2 cups of oil in a pot on medium heat, deep-fry eggplants until golden brown for about 2 minutes.
- Rubbing salt into the eggplant takes away some of the bitter taste
Blend chili paste and cook sambal chili eggplants
In a blender, add shallots, chili, garlic and lime leaves. Blend into a fine paste and set aside.
In a pan on medium heat, toast belacan until aromatic.
Add toasted belacan to the chili paste in the blender, blend.
Heat 4 Tbsp oil in a pan under medium heat.
Add sliced onion, chili paste and 1 tsp sugar. Fry until fragrant.
- Dry chilies can be used instead of regular red chili
Garnish and serve
Place fried eggplants on a plate and top with cooked sambal.
Garnish with sliced chili and serve hot.