Eggplant and Egg Balado with Citrus Leaves
Ingredients:
- 3 medium-sized eggplants
- Eggs (quantity as desired)
- For the Balado Spice Mix:
- Bird’s eye chilies (cabe rawit)
- Large red chilies (cabe merah besar)
- 7 shallots (bawang merah)
- 4 garlic cloves (bawang putih)
- 2 candlenuts (kemiri)
- Additional Ingredients:
- Kaffir lime leaves (daun jeruk), to taste
- Sugar, to taste
- Salt, to taste
- Chicken bouillon powder (kaldu ayam bubuk), to taste
- Cooking oil
Instructions:
-
Prepare the Eggplants:
- Peel the eggplants and cut them into pieces according to your preference.
- Wash the pieces thoroughly.
- Heat oil in a pan and briefly fry the eggplant pieces until they start to soften. Set aside.
-
Make the Egg Crepes:
- Beat the eggs and cook them in a pan to make a thin omelet. Set aside.
-
Prepare the Balado Spice Mix:
- Wash all the spices: bird’s eye chilies, large red chilies, shallots, garlic, and candlenuts.
- Blend these ingredients together until you achieve a smooth paste.
-
Cook the Balado:
- Heat 2 tablespoons of cooking oil in a pan.
- Add the blended spice paste to the pan.
- Cook the paste, stirring occasionally, until it becomes thick and aromatic.
-
Season the Balado:
- Add sugar, salt, and chicken bouillon powder to the spice mix.
- Slice the kaffir lime leaves into thin strips and add them to the pan.
- Adjust the seasoning to taste.
-
Combine Ingredients:
- Gently fold the fried eggplant pieces and the egg omelet into the balado spice mix.
- Stir everything together briefly to ensure the eggplant and egg are well coated with the spice mixture.
-
Serve:
- Your Eggplant and Egg Balado with Citrus Leaves is now ready to enjoy. Serve it warm and savor the delightful blend of flavors.
This dish combines the rich flavors of a spicy balado sauce with the heartiness of eggplant and egg, enhanced by the aromatic kaffir lime leaves. Perfect for a flavorful meal that brings a touch of Indonesian cuisine to your table!
