Belado terong ungu

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Spicy Indonesian Eggplant

Belado Terong, a beloved Indonesian dish from Padang cuisine, transforms humble eggplants into a flavour explosion that perfectly captures the bold, spicy essence of Indonesian cooking. This dish features tender Asian eggplants smothered in a vibrant sambal-based sauce, where the natural sweetness of tomatoes balances the fiery kick of red chillies and sambal oelek. The addition of aromatic shallots, garlic, and a bright splash of lime juice creates a complex flavour profile that makes this dish irresistibly addictive. Whether served as a vegetarian main course or as part of a larger Indonesian feast, Belado Terong offers an authentic taste of Indonesian home cooking at its finest.

Belado Terong
 
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Nutrition Information
  • Serves: 4
  • Serving size: 150g
  • Calories: 111
  • Fat: 7 g
  • Saturated fat: 1 g
  • Unsaturated fat: 7 g
  • Trans fat: 0 g
  • Carbohydrates: 10 g
  • Sugar: 6 g
  • Sodium: 715 mg
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Recipe type: Sides
Cuisine: Indonesia
Prep time: 
Cook time: 
Total time: 
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A great side dish that can be served on its own as a snack or as part of a main course plate, Fantastic with seafood, pork, lamb and chicken dishes. The sauce that accompanies the eggplants can also be used with prawn, squid or okra
Ingredients
  • Asian eggplants – two ( see note *)
  • Tomatoes – two large ( chopped
  • Red Chillies – three (chopped)
  • Sambal Oelek – two tablespoons
  • Shallots – four ( finely sliced)
  • Garlic – three cloves ( finely chopped)
  • Lime juice = one and a half tablespoons
  • Sugar – one teaspoon
  • Vegetable oil - two tablespoons ( plus a little more)
  • Salt - one teaspoon
  • Fried anchovies - optional
Instructions
  1. Preheat your oven to 190 degree Celsius ( 170 fan) ( see note)
  2. Top and tail the eggplants Cut in half lengthwise and then into 25mm (one-inch) pieces
  3. Place the eggplant pieces on a baking tray. Drizzle with oil and sprinkle with some salt
  4. Bake in the oven for 20 to 25 minutes until soft
  5. In the meantime heat two tablespoons of the oil in a pan
  6. Add the shallots and fry until starting to change colour
  7. Add the garlic and chillies. Fry gently for a minute
  8. Now add the tomatoes and ½ a cup of water. Cook at a gentle simmer until the sauce has reduced to about half
  9. Add the lime juice, sambal oelek, remaining salt and anchovies ( if using) Stir well
  10. Remove the eggplants from the oven. Place in a serving bowl
  11. Pour the sauce over the eggplants. Mix
  12. Serve
Notes
* If you are unable to find Asian eggplants substitute with two medium normal

**The eggplants can also be fried in a little olive oil

Keywords: Belado terong