Spicy Eggplant (terong Balado)
 Recipe){kind=link}
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
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
Directions
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.