Terung Balado (chilli eggplant)

This dish is very simple and easy to make.  Serve with steamed rice.


500gr eggplants

100gr big chillies (can be less if you don’t want too spicy)

7 shallots

1 tomatoe

1tsp shrimp paste

1 tsp salt


Cut the eggplants into 2 or 3 part, then slice into 2 or 4.

Blend into a paste chillies, shallots, tomato, shrimp paste and salt.

Fry the slice eggplants with oil, alternatively grill it in the oven until brown.  Saute the paste with vegetable oil about 5 minutes. Add a squeezed of a lime, stir.

Arrange the eggplant in a bowl, add the chilli paste.  Serve.

Note: I add boiled eggs as shown in the picture below, optional.


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