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Main course · Indonesian

Terong Balado (Aubergine in Spicy Chilli Sauce)

30 min Serves 4 ~235 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 2 aubergines, cubed
  • 7 dried red chillies
  • 5 shallots
  • 3 garlic cloves
  • 2 tomatoes, roughly chopped
  • 5 tbsp vegetable oil

Nutrition (per serving)

Calories
235 kcal
Protein
3.2 g
Carbohydrate
12.6 g
of which sugars
8.4 g
Fat
17.6 g
of which saturates
1.4 g
Fibre
6.8 g
Salt
0.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat half the vegetable oil in a large frying pan and fry the aubergine cubes for 8-10 minutes, turning often, until golden and tender. Lift out.

  2. 2

    Blend the dried red chillies, shallots, garlic and tomatoes to a paste.

  3. 3

    Heat the remaining oil and fry the paste for 7-8 minutes, stirring often, until darkened and thickened.

  4. 4

    Return the aubergine to the pan and toss to coat in the sauce for 2 minutes.

  5. 5

    Serve with steamed rice.

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