TERONG BALADO

TERONG BALADO

For 2 people.

For the boemboe:

3 large shallots (100 g net weight), chopped

4 cloves garlic, halved

1/2 chili pepper (depending on how spicy), seeds removed

Piece of fresh ginger (+/- 7 g)

Optional: small splash of oil

Other ingredients:

2 aubergines (550 g), washed and cut into pieces

1.5 tsp coriander seeds

1.5 tsp cumin seeds

1 to 2 tsp sambal

1 tsp sugar

2 tomatoes, cut into small cubes

Salt and freshly ground pepper

50 ml water

Juice of ½ lime

For garnish: finely chopped red chili pepper

Preperation:

1. Make a boemboe by combining all ingredients and grinding them finely with a mortar and pestle or puréeing with a hand blender, optionally add a splash of oil.

2. Heat a splash of (olive) oil in a frying pan, fry the aubergines until golden brown and soft, then set aside.

3. Then heat another splash of (olive) oil in a frying pan and sauté the boemboe together with the coriander, cumin, and sambal.

4. Add the tomatoes and cook until they are soft.

5. Add the fried aubergines to the sauce and season everything with sugar, salt, and pepper.

6. Deglaze with a little water, squeeze some lime juice over it, serve with rice, garnish with red chili pepper, and enjoy!