Terong Belado (Eggplant with Chilli Sauce)

"Eggplant South East Asian style."
photo by a food.com user photo by a food.com user
Ready In:




  • Halve the eggplants and brush them with 3 tablespoons of oil.
  • Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
  • Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
  • Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
  • Stir in the lime juice.
  • Place the eggplant in a bowl and pour over the sauce.
  • Serve with rice or cut the eggplants and serve as part of a banquet.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. mianbao
    I was intrigued by this recipe, so when the chance rolled around to make a recipe for a chef whose name began with M, for the Chef Alphabet Soup Game, I jumped at it. I got the eggplants out, and read that I needed coconut oil. That is something that has never been in my kitchen, so I used bland vegetable oil instead. I had the other ingredients, including the galangal. The baked eggplant was tender and very nice. The sauce didn't seem quite right, so I added some coconut milk. This brought the flavor up to OK on the eggplant. The tomato-galangal-lime combination is unusual in my experience. The strange thing is that the flavor seemed to grow on me, and, as the evening went on, I tried the sauce on fried food I was cooking, and it was very nice! So, I'm confused. I don't know the background of this cuisine at all, or what foods this sauce would typically be used with. I also don't know how much difference the lack of coconut oil and the addition of coconut milk would make, so I don't feel qualified to give a rating. But thank you for the experience. I'm glad I finally tried it.
  2. KJ1036
    Very tasty. I have also made the tomato sauce by itself to use as a relish


I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
View Full Profile

Find More Recipes