Taruang Balado - fried aubergine with sambal

Ingredients

• 1,000 gsmall aubergines
• 3 tbsp (45 ml)oil
• 2shallots
• 6red chillies
• 1 tsp (5 ml)salt
• 2 smalltomatoes
• 1 tbsp (15 ml)lime juice
• 2 tbsp (30 ml)oil

Instructions

1. 1

   Cut the aubergines

   Slice the aubergines lengthways.

2. 2

   Fry the aubergines

   Heat 3 tbsp (45 ml) oil in a wok and fry the aubergine until golden. Drain it on kitchen paper.

3. 3

   Make the sambal paste

   Pound or grind the shallots, red chillies and salt into a paste.

4. 4

   Chop the tomatoes

   Finely chop the tomatoes.

5. 5

   Fry the paste

   Heat 2 tbsp (30 ml) oil in a wok and fry the paste for 3 minutes.

6. 6

   Cook the tomatoes

   Add the tomatoes and fry gently for 5 minutes.

7. 7

   Add the lime

   Stir the lime juice into the sambal.

8. 8

   Top and serve

   Spread the sambal over the fried aubergine and serve.

What is taruang balado?

Taruang balado is an Indonesian dish of aubergine served with balado, a chilli-based sambal. Balado is associated with West Sumatran cooking, where a boldly seasoned chilli paste is used to coat or accompany ingredients.

Here, small aubergines are fried separately before the tomato and chilli sambal is spooned over them. That keeps the aubergine's browned edges distinct from the soft, tangy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Aubergine supplies most of the dish's carbohydrate, while the frying oil contributes most of its fat; the recipe contains no substantial protein source. Serve it with rice and a protein-rich accompaniment such as tofu or eggs to make a more balanced plate.

Choosing the aubergines

Small aubergines: these are cut lengthways so their surfaces can brown in the wok while the insides soften. Keep the pieces reasonably even in size to help them cook at a similar pace.

Fresh aubergines: choose ones that feel firm and have smooth, unblemished skin. The recipe does not call for salting them beforehand.

Building the sambal

Chillies and shallots: pounding or grinding them with the salt makes a coarse paste that can fry evenly. A mortar and pestle gives a textured result; a grinder can make the process quicker.

Tomatoes and lime: the tomatoes soften into the paste as they cook, while lime juice is stirred in at the end to add a fresh, sharp note.

Frying without losing texture

Golden aubergine: fry the pieces until their surfaces are golden, then drain them on kitchen paper as directed. If the wok is crowded, cook in batches so the aubergine can fry rather than steam.

Gentle sambal cooking: fry the paste for 3 minutes, then add the tomatoes and cook gently for 5 minutes. Keep the heat controlled so the paste cooks through without catching.

Serving the dish

Serve promptly: spread the sambal over the aubergine just before serving to preserve some contrast between the fried pieces and the softer topping.

On the plate: pair it with plain rice and a simple vegetable side if you want to make a fuller meal. The rice is a mild counterpoint to the chilli and lime.

Adjusting the heat

Chilli choice: the recipe uses 6 red chillies, but their heat can vary. If you prefer a milder sambal, remove some seeds before grinding; for more heat, leave them in.

Seasoning: taste the finished sambal and adjust only if needed. The recipe includes salt and lime juice, so add any extra gradually.

Recipe notes & tips

• Cut the aubergines lengthways into pieces of a similar size so they fry evenly.
• Drain the fried aubergine on kitchen paper before adding the sambal.
• Grind the chilli, shallot and salt mixture to the texture you prefer.
• Finely chop the tomatoes so they soften readily in the sambal.
• Add the lime juice after cooking the tomatoes, as the recipe directs.
• Top the aubergine shortly before serving for the best contrast in texture.

Variations

• Milder sambal: remove some chilli seeds before pounding the paste.
• More textured paste: pound the shallots and chillies coarsely rather than grinding them smooth.
• Extra lime: serve with lime wedges for a sharper finish.
• Rice accompaniment: serve with plain rice to temper the sambal's heat.
• Protein on the side: add tofu or eggs alongside the aubergine for a more substantial meal.

Common mistakes to avoid

• Crowding the wok: the aubergine can steam instead of browning; fry it in batches.
• Uneven pieces: they may cook at different rates; cut the aubergines into similar-sized lengths.
• High heat for the sambal: the paste can catch; fry it over controlled heat.
• Adding tomatoes too early: fry the paste for the stated 3 minutes before adding them.
• Overcooking the tomatoes: they can lose their texture; cook them gently for 5 minutes.
• Topping too soon: the aubergine can soften; spread the sambal over it close to serving.

How to store

Store leftover aubergine and sambal in a sealed container in the fridge for up to 3 days. Reheat gently in a pan or microwave until hot; the aubergine will be softer after storage.

Frequently asked questions