Indonesian Hot Spicy Eggplant Recipe (Terong Balado)

Ingredients:

- 1 1/2 lbs Chinese eggplant
- 1/2 onion, thinly sliced
- 2 medium tomatoes, diced
- 6 tbsp sambal oelek (chili paste)
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup cooking oil plus 5 tbsp

Preparation:

- Wash and rinse the eggplant. Cut in half lengthwise. Soak it in the water to prevent it to turn black. Drain and pat it dry when it is time to fry it.
- Heat 1 cup of oil over high heat. Add the eggplant slices. Pan fry the eggplant until slightly brown. Then remove from the heat and drain.
- Heat about 5 tablespoon of oil over high heat. Add onion and stir-fry about 1 minutes or until fragrant. - Add tomatoes and chili paste. Continue to simmer the chili mixture for 15 minutes until the oil is separated and float on top.
- Add salt and sugar. Then add the eggplant in. Toss gently to cover the eggplant slices with chili sauce. - Continue to cook for about 5 minutes or until the eggplant is tender.
- Transfer to serving dish. Serve it with warm steamed rice.

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