Terong Balado – Indonesian Sambal Eggplant

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If you’re someone who loves bold, spicy food that’s simple to make but tastes like something out of your favorite street-side warung in Indonesia — you’re going to love Terong Balado. This dish is packed with heat, tang, and that deep umami flavor that only sambal can deliver. It’s something I often make on days when I want to break away from the usual curry or stir-fry and treat myself to something that’s fiery, flavorful, and just a little bit indulgent.

This sambal eggplant dish pairs beautifully with warm jasmine rice or coconut rice. The eggplant soaks up the sambal like a sponge, making every bite a punch of flavor.

What Makes This Dish Special

Terong Balado is a humble dish with big personality. It’s a spin on the beloved Indonesian Telur Balado (eggs in sambal), but this version stars eggplant — fried until soft and golden, then tossed in a chili-garlic-tomato sauce that hits every flavor note.

I first tried this at a tiny Padang eatery tucked in a Jakarta alley, and I’ve been obsessed ever since. It’s the kind of dish that’s both comforting and fiery, and once you make it at home, it’ll be on repeat in your kitchen.

Simple Ingredients That Bring the Heat

Here’s what you’ll need to recreate this fiery eggplant sambal dish at home — no specialty store required.

• Eggplant – I usually go with Chinese eggplants since they’re a bit less seedy and fry up beautifully. Italian eggplants work too, especially if they’re firm and fresh.
• Red chili peppers – Go for the long, plump red ones if you want that deep color and manageable heat. I personally avoid the tiny ones unless I want to blow my head off.
• Shallots – These are a must for that classic balado flavor. They add a mild sweetness that mellows the spice.
• Garlic – A few cloves go a long way here. Don’t skip it.
• Tomatoes – I like using cherry tomatoes for a sweeter finish, but regular tomatoes work fine too.
• Kaffir lime leaves (optional) – These add a nice citrusy aroma. When I have them, I throw in a few. When I don’t, I skip it and still love the dish.
• Salt and sugar – Just enough to balance the heat and acidity.
• Neutral oil – Something like canola or sunflower oil works well for frying.

Let’s Cook: Step-by-Step Breakdown

Here’s how I make Terong Balado in my kitchen. Nothing fancy — just solid home cooking.

Step 1: Prep Everything First

Peel the shallots and garlic. Rinse the chilies and snip off the stems. Wash and slice your eggplants into chunky pieces — not too thin or they’ll turn mushy. I like cutting mine lengthwise into quarters, then halving them.

Step 2: Fry the Eggplants

Heat a generous amount of oil in a wide skillet. Don’t overcrowd the pan — fry in batches until they’re soft and browned. Eggplants drink oil like crazy, but once they’re cooked through, they release it back. When they look a bit collapsed and golden, that’s your cue to take them out.

Set them aside on a paper towel-lined plate.

Step 3: Make That Sambal Magic

In a blender or food processor, toss in shallots, garlic, and chilies with a bit of oil. Blend until smooth. I sometimes add a splash of water if it’s not coming together.

Heat oil in the same pan. Add the sambal and stir-fry until fragrant — this takes a few minutes. Add the chopped tomatoes and cook until soft and jammy. Add salt, sugar, and kaffir lime leaves (if using). Let the sauce reduce slightly so it clings to the eggplant later.

Step 4: Bring It All Together

Once your sambal is thickened and smells incredible, add the fried eggplant back in. Gently stir to coat every piece. Let it simmer for another 3–4 minutes so the flavors meld.

Taste and adjust seasoning — maybe a pinch more sugar if it’s too sharp, or a dash of salt if it needs a boost.

Small Tweaks That Make a Big Difference

• Too spicy? Try removing the seeds from the chilies or mixing in a spoonful of ketchup. It sounds odd, but it tames the fire and adds a hint of sweetness.
• No blender? Just finely mince everything by hand. It takes a little longer, but it works — I’ve done it plenty of times when I didn’t want to clean the blender.
• Can’t find kaffir lime leaves? Skip them. The dish still turns out amazing without it.
• Red chili swaps: Red Fresno, red jalapeño, or finger chilies work well in the U.S. Just avoid the super-hot Thai bird’s eye chilies unless you’re chasing heat.

How I Serve This at Home

This dish always makes me reach for a second bowl of rice. It’s bold, punchy, and deeply satisfying. I often pair it with a fried egg, cucumber slices, or a simple chicken soup on the side to cool things down. If you’re cooking for a crowd, add tofu or tempeh to bulk it up.

It’s also great for meal prep — it keeps well and actually tastes better the next day once the eggplants soak in more of the sambal.

Keeping Leftovers Tasty

Let the terong balado cool before storing. I usually keep it in an airtight container in the fridge, and it’s good for up to two days. Reheat in a pan or microwave with a splash of water to loosen the sauce. Don’t leave it sitting out too long, especially in summer — eggplant can go bad quickly.

Questions I Get a Lot

Do I need to salt the eggplants before frying?
If they’re firm and fresh, I skip it. But if they feel a little soft or spongy, salting helps draw out moisture and bitterness.

Can I roast instead of fry?
You can. Brush eggplants with oil and roast at 400°F until browned. It’s not the same, but still good.

Can I make it less spicy?
Absolutely. Just reduce the chili or use milder varieties. And remember, sugar helps mellow out the heat.

Can I use other eggplant varieties?
Yes! Just avoid the really seedy or extra bitter ones.

My sauce is too fiery — how do I fix it?
Add a splash of coconut milk or some mashed tomato. I’ve even stirred in a spoon of yogurt once — unconventional, but it helped.

One Last Thought

Terong Balado is one of those dishes that feels rustic yet incredibly satisfying. It’s the kind of food that makes you sweat a little, but you keep going back for more. If you’ve never tried sambal eggplant before, I hope this version gives you the confidence to bring a little Indonesian spice into your kitchen.

And once you’ve made it your own, you’ll find yourself craving it more often than you’d expect.

Try other Indonesian recipes:

• Chicken Rendang (Rendang Ayam)
• Chap-Chaai (Indonesian Chinese Stir Fry Mixed Vegetables)
• Pisang Goreng – Indonesian Fried Banana