Roasted Eggplants with Griddled Breast ChickenJan 20 2015 · Recipe from Sumatera
Eggplant Balado with roasting twist
Egg plant, known as aubergine in England and terong in Indonesia has many different type, shape and colours. It has small and large size, long and oval shape and different colour from light green, purple and very dark purple almost black colour. In Indonesia, we have purple and white colours eggplants with long shape. It is originally from India but now cultivated around the world. It has lots of goodness – low in fat, protein and carbohydrates, which is ideal ingredients for those who want to lose weight and cholesterol. In Indonesian cuisine, we often find eggplant in many different type of vegetarian dish such as eggplant with coconut cream (sayur lodeh), stir-fried eggplants with other vegetables and of course the famous terong balado from West Sumatra.
Terong Balado is a classic dish from Padang, West Sumatera which is a deep-fried eggplant served with tomato and chilies sambal. It is normally served with steam white rice and fish or chicken dishes.
You may also find eggs balado in Padang cuisine which is a hard boiled egg served with tomato and chilies sambal.
I like the idea to roast the eggplants rather than deep-fried. It will contain less oil and give a wonderful flavour with soft texture. This roasted terong balado works really well with any barbecued or grilled meat of fish. If you like to serve as a vegetarian dish it works really well with adding boiled egg, tempe or tofu or simple as it is as a salad or main dish. Simply make the portion bigger.
For this recipe I have roasted eggplants with balado sambal serve with griddle chicken. This is a full meal, serve with or without steamed rice. It is very simple to make and delicious. Enjoy!
The classic eggplant balado is normally cooked in long shape by cutting the eggplant into halves and halves again. I like that idea. You may replace the chicken with fish, tenderloin beef, boiled eggs or tempe or tofu. You may roast the eggplants couple hours before and simply reheat it when you need it. It is really delicious to enjoy soft and tender eggplants full of falvour. I added extra kemangi, local basil just for adding extra flavour and colours although we don’t add kemangi in classic terong balado.
For the chicken:
- 4 chicken breast, 150gr each; 2 tablespoons lime juice salt and black pepper to season
For the eggplants:
- 3 large purple eggplants
- 50ml vegetable oil, olive oil or coconut oil
- 2 tablespoons of salt
For the sambal:
- 50gr shallots, peeled and sliced thinly, 3-4 red bird eye chilies, grind finely
- 2 cloves of garlic, peeled and sliced thinly or finely grind
- 3 large red tomatoes, cut into medium squares, 2 tablespoons cooking oil, salt to season, a few kemangi or local basil to garnish
- Cut the aubergines into 2cm cubes. Season with salt and leave them for around 20 minutes on colander.
- Pre-heat oven to 180oC. Pat them dry, toss them in a little of vegetable oil and place them on a baking tray and roast for about 20 minutes until tender. Remove from the oven and set aside to cool.
- To make the sambal: heat a frying pan and add 2 tablespoons of oil. Add the shallots and garlic and cook for 2-3 minutes until fragrance and add the chilies and cook for another 2 minutes. Stir all the time.
- Add the chopped tomatoes and cook for around 5 minutes. Season with salt.
- In the mean time, prepare the chicken. Season the chicken with salt, black pepper,
- Heat a griddled pan, add the chicken breast and cook for around 3-4 minutes each side. Turn the heat off but leave them there to continue to cook thoroughly without making them too dry.
- Add the eggplants into the tomato mixture. Cook for 3-4 minutes. Check the seasoning.
- To serve, divide the eggplants into four serving dish and place one of the breast chicken each on the top of each plate. If you would like to serve in a large serving bowl, of course you can. Sprinkle with kemangi leaves (optional) and serve immediately with a small bowl of steam rice or without.