Eggplant Balado

Serves 3

A Padang restaurant dish, egg plant balado taste sweet and combined with the chili relish makes it irresistible. In Padang restaurant they sell it as one piece. Combined with some fried eggs is all that I need. Some restaurant uses green chili and salted fish as a variation but I like this best.

Making eggplant balado requires a lot of oil. To reduce it, you can grill the eggplant instead of frying but then you will not get the taste right. For the sake of efficiency, people like to blender the relish but I like the coarsely grind best.

4 small/medium eggplants
10 long red chili
1 medium onion
1 clove garlic
1 tsp salt
1 lime, take the juice

How to prepare:
-wash, dry the eggplant and cut into 6 pieces
-heat oil and fry the eggplant until soft,set aside
-cut onion into half, the 4 sides again
-cut long chilis into 3 pieces
-with a mortar, grind the onions, garlic and chilis enough until the juice comes out
-heat oil and saute the onion, garlic and chili
-add salt, stir well
-add lime juice, stir well
-add the eggplant, stir well and serve


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