What you'll need...

• 5 medium-sized eggplants, cut in half lengthwise (but keep them attached)
• As needed cooking oil
• 10 shallots (equal amount to chilies)
• 10 red curly chilies
• 3-5 red bird's eye chilies (optional, adjust to taste)
• 1 large tomato (adjust according to desired spiciness)
• 3 kaffir lime leaves → tear the edges to release more aroma
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon bouillon powder (optional)
• 1 tablespoon lime juice

How to make...

1. Fry the Eggplant: Heat a generous amount of oil in a pan, then fry the eggplant until the edges are browned and the purple skin changes color. Remove and drain.
2. Balado Sambal: Roughly chop shallots, curly red chilies, and bird's eye chilies (if using).
3. Sauté the shallots and chilies until softened. Then add tomatoes and kaffir lime leaves, stirring well. Adjust the amount of tomato based on your taste, depending on the desired spiciness level.
4. Sauté until the tomatoes are soft and crushed, adding a little water if necessary to soften the sambal. Add salt, sugar, and powdered broth to taste (if using), then check the flavor.
5. Add a squeeze of lime juice for a fresh kick, then mix the fried eggplant into the sambal. Stir until the eggplant is fully coated in the sambal.
6. Your balado eggplant is ready to be served with warm white rice.

• Side Dish
• Eggplant
• Indonesian