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Vegetarian, South and Southeast Asian

Terong Balado with Rice

Terong balado is an Indonesian dish of fried eggplant coated in a spicy sauce made from tomatoes, shallots, and garlic, served with white rice. Made for 4 people, it takes 35 minutes, rates as easy, and costs €2.20 per serving. The key is frying the eggplant in large chunks without salting and draining it first, so it stays soft under the sauce.

Tonight, fried eggplant coated in a spicy balado sauce with red chiles and tomatoes, a Sumatran specialty, served with white rice.

Terong Balado with Rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Terong balado plays on a simple contrast, the fried eggplant stays creamy inside while the balado sauce brings heat, tang, and a touch of sweetness. Blended red chiles with tomatoes, shallots, and garlic form a fragrant paste that reduces down until it's almost jammy. A squeeze of lime juice at the end wakes everything up right before serving.

This is a good weeknight dish when you want a vegetarian meal with more character, or a way to surprise guests curious about Southeast Asian cooking. It takes a bit of attention at the frying stage and with the chile level, but stays doable in a home kitchen. Mon Chou suggests it in summer or fall, when eggplant and tomatoes are at their best.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Red chiles 4
  • Tomatoes 3
  • Shallots 4
  • Garlic 3 cloves
  • Lime 1

Pantry

  • Brown sugaroften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Frying oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the eggplants into thick batons and salt them lightly.

    Pat them dry afterward so the oil splatters less.

  2. Fry them in small batches until golden, then drain. 10 min

    The oil needs to be hot, otherwise the eggplant soaks up too much grease.

  3. Roughly blend the chiles, tomatoes, shallots, and garlic.

    Keep a few seeds in for a sharper balado.

  4. Cook this paste in a spoonful of oil with the sugar and salt until thick and the oil separates out. 12 min

    The balado needs to be reduced enough so it doesn't make the eggplant soggy.

  5. Toss the eggplant with the sauce, add the lime juice, and serve with jasmine rice cooked in water. 12 min

    Toss gently at the last minute, otherwise the eggplant breaks apart.

Our tips to get it right

  • Pick firm, unblemished eggplants, they soak up less oil when fried.
  • Taste the sauce before tossing in the eggplant and adjust the sugar if the tomatoes are tart.
  • Serve the jasmine rice freshly cooked, its heat helps the sauce coat it once plated.

The variations

  • Swap the red chiles for mild peppers if you want a less spicy version the whole family can enjoy.
  • Add fried tofu cubes alongside the eggplant for a more filling one-pan meal.
  • For a quicker version, pan-fry the eggplant with a splash of oil instead of deep-frying it.

What to serve it with

  • Steamed white or jasmine rice
  • Fresh sliced cucumber
  • Lightly sweetened iced tea

Storage

Terong balado keeps for 2 days in the refrigerator in a sealed container. Reheat it gently in a pan so the eggplant doesn't turn too soft. Freezing isn't recommended, it would hurt the eggplant's texture.

Questions about this dish

Can you make the balado sauce ahead of time?

Yes, you can make it a day ahead and keep it in the fridge. Reheat it gently before tossing in the freshly fried eggplant.

How do you tone down the spice level?

Remove the seeds from the chiles before blending, or swap two red chiles for bell peppers. The sauce keeps its flavor without being too hot.

Do you need to salt and drain the eggplant before frying?

No, that's not necessary here. Frying it directly in large chunks keeps the center soft instead of drying it out.

Can you bake the eggplant instead of frying it?

Yes, toss the eggplant in a bit of oil and roast it in a hot oven until golden. The result will be slightly less creamy but lighter on oil.

How long does it take to make a terong balado, spicy Indonesian eggplant in sambal sauce, with white rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a terong balado, spicy Indonesian eggplant in sambal sauce, with white rice?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a terong balado, spicy Indonesian eggplant in sambal sauce, with white rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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