Spicy baked aubergine (Terung balado) from Coconut & Sambal: Recipes from My Indonesian Kitchen (page 110) by Lara Lee

  • spring onions
  • fried shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute Thai shallots for banana shallots, and brown sugar for palm sugar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice (Nasi uduk)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai shallots for banana shallots, and brown sugar for palm sugar.

  • MarieMacCheese on April 28, 2024

    Similar experience to others. This was a bit flat. I’d up the sambal spice if I was doing it again. This is the only meh recipe in a book I absolutely love.

  • rmardel on May 01, 2022

    Agree with Apollonia that this improved greatly the next day. It was not bad the first day, but not special either. This could partially be because the sambal improves if allowed to sit, and my sambal was not spicy enough simply because of the availability of chiles in my location at the moment. Worth fiddling with though.

  • Apollonia on August 30, 2020

    This was good, though it didn't knock my socks off, probably because my sambal wasn't spicy or flavorful enough. It was, however, markedly improved as leftovers the next day, as the eggplant really picked up the flavor of the paste. I'd make again, but with more attention to the sambal.

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