Terong Balado Istimewa | Hot & Spicy Eggplant

I’m so excited for this recipe! This is a twist on the traditional Indonesian Spicy Eggplant. Eggplant is one of my absolute favorite vegetable. If you love eggplant and if you love spicy food, bingo, this recipe is perfect for you. When you have the first bite of this dish, the juiciness and the spiciness won’t make you stop eating. I tell you, I rarely brag about my food!

terongbaladoistimewa

Ingredients
3 Japanese eggplants
½ lbs ground beef
2 Tbs dried shrimp, coarsely chopped with knife or in a chopper
4 clove garlic, minced
4 shallots, minced
1 tomato, diced
1 green pepper, sliced
½ handful basil leaves, coarsely chopped
3-5 Thai bird eye chillies, depend on your spiciness preference
2 tsp Sambal Oelek (ground red chili paste)
1 Tbs red pepper paste/gochujang
1 tsp soysauce
½ tsp pepper
½ tsp salt
1 tsp sugar

Instructions
Preparing the eggplants
Cut the eggplant into 2 big slices.
Divide each slices into two thinner slices horizontally.
With the flesh facing up, line the eggplants on a tray and loosely sprinkle the eggplant flesh with salt.
Leave them for 20-30 minutes, to allow the solanine (a chemical found in the flesh) to leach out, and brush off with a damp cloth.
In a frying pan, heat 1 cup of oil to about 325 degrees F.
Cut the eggplant slices into smaller 1″ pieces.
Fry the eggplant until half cooked and drain on paper towel.

Putting it all together
In a pan, heat oil.
Stir in garlic, shallots, bird’s eye chillies, and dried shrimp.
Add in the ground beef and cook until medium rare.
Put in the red pepper paste and the Sambal Oelek.
Stir in the tomato and mix well.
Add in green pepper slices.
Finally, put in the fried eggplant and mix well.
Add salt, pepper and sugar to taste.
Sprinkle the basil leaves.
Serve with warm steam rice.

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