Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 red chilies, chopped
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup roasted peanuts, chopped
- 1/4 cup water
Special equipment needed:
- Oven
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and brush them with vegetable oil. Roast in the oven for 20-25 minutes or until tender and golden brown.
3. In a blender or food processor, blend the onion, garlic, and red chilies until smooth.
4. Heat the vegetable oil in a pan over medium heat. Add the blended onion mixture and sauté for 2-3 minutes until fragrant.
5. Add the chopped tomatoes, salt, and sugar. Cook for 5-7 minutes until the tomatoes are soft and the mixture has thickened.
6. Add the roasted eggplant slices and water. Stir well and cook for another 5-7 minutes until the eggplant is coated with the sauce.
7. Serve the terong balado hot, topped with chopped roasted peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Protein: 5g
Carbohydrates: 17g
Fiber: 6g
Sugar: 8g
Sodium: 600mg
Substitutions for ingredients:
- Eggplant can be substituted with zucchini or squash.
- Red chilies can be substituted with jalapeños or serrano peppers.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add shrimp or chicken for a protein boost.
- Use different types of vegetables such as bell peppers or green beans.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Make sure to brush the eggplant slices with oil to prevent them from sticking to the baking sheet.
- Use a non-stick pan to prevent the sauce from sticking to the bottom.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
Store the leftover terong balado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the terong balado in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the terong balado in a shallow bowl or on a plate. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped roasted peanuts, cilantro, or green onions.
Pairings:
Serve the terong balado with steamed rice or noodles.
Suggested side dishes:
Cucumber salad or stir-fried bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the eggplant is too mushy, reduce the cooking time in the oven.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them.
Food history:
Terong balado is a traditional Indonesian dish that originated from the Padang region of Sumatra. It is a spicy and flavorful dish that is often served as a side dish or appetizer.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the terong balado hot with steamed rice or noodles.
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Region: Indonesian