Eggplant Balado Recipe

Ingredients

• 2 medium eggplants, cut into bite-sized pieces
• 10-15 red chilies (adjust to your spice preference)
• 5-7 shallots
• 3 cloves garlic
• 1 medium tomato
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon sugar (or to taste)
• Cooking oil for frying and sautéing

Instructions

1. Wash and cut the eggplants into desired pieces. Heat enough cooking oil in a pan and fry the eggplant until tender and slightly golden. Remove and set aside.
2. Prepare the chili paste: Grind or blend the red chilies, shallots, garlic, and tomato until a smooth paste is formed.
3. Heat 2-3 tablespoons of cooking oil in a clean pan. Add the prepared chili paste and sauté over medium heat. Stir continuously until the paste is fragrant and the oil separates.
4. Add salt and sugar to the chili paste. Mix well and cook for another 2-3 minutes, ensuring the flavors are well combined.
5. Add the fried eggplant to the pan with the chili paste. Gently mix until all the eggplant pieces are thoroughly coated with the balado sauce.
6. Cook for another 1-2 minutes, just to warm through and ensure the flavors meld.
7. Serve hot with steamed rice.