Eggplants with Chilli Sauce

Origin: West Sumatra


  • 1 pc eggplant/aubergine, weighing about 500 gr
  • 200 g large red chillies, chopped
  • 100 g shallots
  • 1 gloves garlic
  • 1 pc tomato, roughly chopped
  • 1 tsp lime juic
  • 1 tsp salt to taste
  • vegetable oil to fry aubergine & chilli sauce

Eggplants with Chilli Sauce

Balado is a popular dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country, known as Padang's food. One of the characteristic foods of Minangkabau culture, it is usually hot & spicy.
Compare to Javanese who like to have their meal a little bit sweet, the Minangkabau people almost never add sugar into their cooking recipe, unless for dessert or snack ;-).
This is the basic recipe for Bumbu Balado. You can change the main ingredient as you prefer. Ex: with fried hard-boiled eggs called "Telur Balado". With deep fried chicken will be "Ayam Bumbu Balado" etc.
Try your own version and good luck 😉


  • Prepare all ingredients for the paste: shallots, garlic and chilies. Pre-cut and slice if necessary.
  • Put them in a blender or food processor. blend until smooth.
  • Blend until smooth. (If necessery add a little bit oil to help the blending process). Put aside.
  • Wash the aubergine, remove the cap and slice it lengthwise (unpeeled).
  • Heat about 100 ml oil and fry the sliced aubergine until golden brown.
  • Eggplant / aubergine is golden brown.
  • Set aside to drain.
  • Heat 2 tbsp used oil in a frying pan and stir fry the paste. Stirring all the time until fragrant.
  • Add chopped tomato and cook until tomato just wilted. Stirring frequently to prevent burning.
  • Adjust the taste. Ad salt if necessary. Add the lime juice and stir to mix.
  • Add the fried eggplant. Stir to mix carefully. Serve hot with rice or as side dish for "Beef Rendang".
Keyword aubergine, chilli sauce, eggplant

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