Reka's Terong Balado (Eggplant with Red Chili Sauce)
Terong Balado is a pan fried eggplant topped with a fiery red sambal! This is a staple in Reka's home and we are so excited to share with you all.
*1/2 of Yellow Onion
*2 cloves of Garlic
*1 Red Bell peppers
*6 Red Jalapeño Chilies
*2 Thai Chili
*Juice from 1 lime
1.Slice eggplant in thirds then into halves
2.Score the meat side of the eggplant, drizzle with oil and season with salt. Set aside for about 5 - 10 mins.
3.On medium heat, add about 1/4 cup of oil to frying pan. Once oil gets hot, put eggplant meat side done. Flip eggplant when meat side has a chared / grilled look.
You’ll know the eggplant is done when it is translucent all the way through!
1.Chop shallots, garlic, red fresno / jalapeño chilies, thai chilies, and red bell peppers
2.Slice yellow onion
3.On medium-high heat add about 1/4 cup of oil to the wok. Once oil is hot, saute yellow onions and the chopped ingredients.
4.Add lime juice
5.Keep sautéing till color turns rich deep red and fragrant.
6. Add pinch of salt and sugar to taste.
*Lastly, toss in the eggplant, plate it and garnish with fried shallots.
Serve over rice!