Terong Balado (Eggplant in Chili Sauce) - Soy Free

Ingredients

• 2 medium Eggplant
• 8 number Red chilies
• 4 cloves Garlic
• 4 number Shallots
• 1 large Tomato
• 1 tablespoon Coconut sugar
• 1 tablespoon Lime juice
• 1/2 teaspoon Salt
• 3 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the eggplant by cutting the 2 medium eggplants into 2.54 cm thick slices.
2. 2Heat the 3 tablespoons of vegetable oil in a large pan over medium heat, which is about 175°C. Carefully fry the eggplant slices for about 4-5 minutes per side, until they are golden brown and slightly softened. Remove the fried eggplant from the pan and set them aside on a plate.
3. 3In a food processor, combine the 8 red chilies, 4 cloves garlic, 4 shallots, and 1 large tomato. Blend these ingredients together until they form a coarse paste.
4. 4In the same large pan used for the eggplant, add the chili paste. Cook this paste over medium heat, stirring frequently, for 5-7 minutes. You will know it is ready when it becomes fragrant and you see the oil starting to separate from the paste.
5. 5Stir the 1 tablespoon of coconut sugar, 1 tablespoon of lime juice, and 1/2 teaspoon of salt into the chili sauce in the pan. Continue to stir until the sugar has dissolved.
6. 6Add the fried eggplant slices back into the pan with the chili sauce. Gently toss the eggplant slices to coat them evenly with the sauce. Cook for another 1-2 minutes, just to heat the eggplant through.
7. 7Serve the Terong Balado hot, ideally with steamed rice.

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