Sardine Balado with Eggplant
Ingredients:
- 1 small can of sardines
- 1 eggplant
Spices:
- 5 bird’s eye chilies
- 1 clove of garlic
- 2 shallots
- 2 tomatoes, thinly sliced
- Black pepper
- Salt
- Granulated sugar
- Oil
- Water
Instructions:
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Prepare the Eggplant:
- Wash the eggplant thoroughly and cut it into pieces.
- Fry the eggplant pieces until they are golden brown, then drain and set aside.
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Prepare the Spice Mixture:
- Grind the bird’s eye chilies, garlic, and shallots into a paste.
- Heat a small amount of oil in a pan and sauté the spice paste until it becomes fragrant.
- Add the sliced tomatoes and cook until they become soft.
- Add a little water to the mixture and bring it to a boil.
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Combine Eggplant and Sardine Sauce:
- Add the fried eggplant to the pan.
- Open the can of sardines and pour only the sauce into the pan, stirring to combine.
- Add enough water to create a slightly thickened sauce (nyemek consistency).
- Stir the mixture and bring it to a boil, then reduce the heat to low.
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Add the Sardines:
- Gently place the sardines on one side of the pan, keeping them separate from the eggplant.
- Rinse the inside of the sardine can with a little water and pour it over the sardines.
- Season the dish with black pepper, salt, and granulated sugar to taste.
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Final Touch:
- Stir the eggplant and sardines separately to ensure they remain side by side in the pan.
- Allow the sauce to reduce and the flavors to meld together.
- Once the sauce has thickened and the spices have been absorbed, remove from heat.
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Serve:
- Serve the dish with the eggplant and sardines placed side by side on a serving plate.
- This arrangement ensures that the vegetables and fish are easily distinguishable, allowing diners to enjoy both components distinctly.
Enjoy your Sardine Balado with Eggplant, a delightful combination of spicy and savory flavors that pairs perfectly with steamed rice.
