Spicy Eggplant (terong Balado)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 lb. purple eggplants 1 Tbs. lime juice 15 Tbs. vegetable oil Spice Paste Ingredients:100 gram red chilies ½ tsp. salt 1 tomato ½ tsp. shrimp paste 7 small-sized shallots
Cut each eggplant in half and cut again in 2 or 4 pieces.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely.
Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve
Number of Servings: 6
Recipe submitted by SparkPeople user DRKANIA.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely.
Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve
Number of Servings: 6
Recipe submitted by SparkPeople user DRKANIA.
Nutritional Info Amount Per Serving
- Calories: 324.2
- Total Fat: 35.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.3 g
- Protein: 1.0 g
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