Spicy Balado Eggplant, Potato, Egg, and Anchovy Medley

Balado Eggplant, Potatoes, Eggs, and Anchovies

Ingredients:

• 1 medium eggplant
• 1 medium potato
• 5 large eggs
• 1.5 oz (approx. 40 grams) anchovies
• 1 oz (approx. 28 grams) curly red chili peppers
• 10 small red chili peppers
• 5 small shallots
• 1 ripe tomato
• A small amount of lime juice
• Salt to taste

Instructions:

1. Prepare the Vegetables and Eggs:

   • Slice the eggplant in half lengthwise and cut into small pieces.
   • Peel the potato and cut it into desired shapes.
   • Boil the eggs in their shells until fully cooked.

2. Fry the Ingredients:

   • Heat oil in a pan. Fry the potato pieces, eggplant, eggs, and anchovies separately in the hot oil. Do this one by one to ensure each ingredient is crispy and well-cooked. Avoid frying everything at once.

3. Make the Chili Paste:

   • In a mortar and pestle, coarsely grind the curly red chili peppers, small red chili peppers, shallots, tomato, and a pinch of salt.

4. Cook the Chili Paste:

   • Heat a little oil in a pan over medium heat. Add the ground chili paste and sauté until fragrant.
   • Add a splash of lime juice to the chili paste and continue to cook until the aroma is released.

5. Combine and Serve:

   • Add the fried eggplant, potato, anchovies, and eggs to the pan with the chili paste. Stir well to ensure everything is coated and heated through.
   • Adjust the seasoning with salt if needed, and cook for a few more minutes to blend the flavors.

6. Serve:

   • Transfer the Balado to a serving dish. Enjoy this flavorful and hearty dish warm.

This Balado Eggplant, Potatoes, Eggs, and Anchovies recipe offers a delightful mix of spicy, savory, and tangy flavors, perfect for a satisfying meal.