Indonesian Eggplant Chili Sauce

Indonesian eggplant chili sauce

Indonesian eggplant chili sauce or known as “Terong Balado“. It’s stir-fry cubed eggplant, combine with chili mixture, the mixture of the chili can be vary. On this recipe I used Chili tomato sauce (sambal tomat) made from grind of red chilies, shallot, garlic, tomato, salt and palm sugar. This is our favorite recipe as Indonesian people. Especially this month on Ramadan, this dish is one of the breaking fast menu.

This dish can be served as side dish or as main course, just serve this with warm rice, so delicious and spicy food.


eggplant cubed eggplant

stir fry tomato chili sc

balado terongterong balado

Indonesian Eggplant Chili Sauce


  • 2 eggplants (400g)
  • 8 tablespoons oil
  • For Chili Sauce:
  • 8-10 Red bird's eye chilies
  • 4 shallots
  • 6 cloves garlic
  • 1 tomato, chop into chunks
  • 1 teaspoon oil
  • 1 teaspoon palm sugar
  • 1 teaspoon salt


  1. Cut eggplants into cubes.
  2. Grind all chili sauce ingredients with food processor or mortar &pestle until smooth. Set aside.
  3. Heat oil in a wok on high heat. Stir-fry for about 5 minutes, drain and set aside.
  4. With the same wok, remove the oil from the wok and leave about 1 tablespoon of oil.
  5. Heat the oil and stir fry the chili mixture until fragrant, about 2-3 minutes.
  6. Toss in the eggplants and cook again for another 2 minutes. Remove from heat and serve with steamed white rice.

If you like the chili tomato sauce that I’ve made here, try out another chili recipes;

Sambal Terasi/ Shrimp paste chili sauce


Sambal Kecap manis / Sweet soy chili sauce

sambal kecap manis

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  1. look so nice .. sure will try soon , thank you for sharing

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