Spicy Eggplant (terong Balado)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spicy Eggplant (terong Balado) calories by ingredient
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Number of Servings: 6


    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.

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