Balado Eggplant with Tuna
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medium-sized eggplant, cut as desired | 1 |
| Tuna (whole, fried, and split, remove bones) | 1 fish |
| Bird’s eye chilies (can substitute curly chilies) | 8 chilies (I used bird’s eye chilies) |
| Garlic clove | 1 clove |
| Shallots | 2 |
| Medium-sized tomato | 1 |
| Salt | To taste |
| Granulated sugar | To taste |
| Seasoning (optional) | To taste |
Instructions:
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Fry the Eggplant: Begin by frying the eggplant pieces with a little oil until softened. Once they are tender, remove them from the pan and set aside.
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Prepare the Spices: In the same pan, fry the chilies, tomato, shallots, and garlic until fragrant and cooked through. Once done, drain them from the oil and allow them to cool slightly.
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Grind the Spices: Using a mortar and pestle or blender, grind the fried spices with salt and sugar until smooth and well-combined.
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Sauté the Spices: In a pan, heat a little oil and sauté the ground spices until the fragrance intensifies, and the spice mixture turns a slightly darker shade.
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Add the Eggplant and Tuna: Once the spices are ready, add the fried eggplant and tuna. Stir well to coat the eggplant and fish with the spice blend. If desired, add some seasoning (optional) to enhance the flavor.
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Taste and Adjust: Do a taste test and adjust the seasoning as necessary, adding more salt or sugar if needed.
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Serve: Your delicious Balado Eggplant with Tuna is now ready to be served! Enjoy it with a side of rice for a flavorful meal.
Notes: This Balado dish combines the richness of eggplant and the tender tuna fish with the spicy, savory Balado sauce. It’s a traditional Indonesian recipe that bursts with flavor, perfect for spice lovers!
