Spicy Eggplant Balado

Ingredients

• 2 large eggplants, cut into desired pieces
• 6-8 red chilies (adjust to taste)
• 4-6 shallots
• 2-3 cloves garlic
• 1 tomato
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon shrimp paste (terasi), optional
• Cooking oil

Instructions

1. Wash and cut the eggplants into desired pieces. You can slice them, cut them into cubes, or lengthwise.
2. Heat enough cooking oil in a pan. Fry the eggplant pieces until they are cooked, tender, and slightly browned. Remove from heat and set aside, draining excess oil.
3. Prepare the spice paste: Grind or blend the red chilies, shallots, garlic, tomato, and shrimp paste (if using) into a coarse paste.
4. Heat a small amount of oil (about 2-3 tablespoons) in a clean pan. Sauté the ground spice paste over medium heat until fragrant and the oil separates, indicating it's cooked through.
5. Add salt and sugar to the spice paste. Mix well and continue to cook for another 1-2 minutes.
6. Add the fried eggplant pieces to the pan with the balado sauce. Gently mix until all the eggplant pieces are thoroughly coated with the spicy sauce.
7. Cook for a few more minutes, stirring occasionally, to allow the flavors to meld.
8. Taste and adjust seasoning if necessary.
9. Serve hot with steamed rice.