Terong Belado (Spicy Aubergine) is a traditional Brunei recipe for a classic dish of aubergines that are stir-fried in oil and served with a chilli, tomato, shallot and lime juice sauce. The full recipe is presented here and I hope you enjoy this classic Brunei version of: Spicy Aubergine (Terong Belado).
For the Spice Paste:
100g red chillies
1/2 tsp salt
1 tomato
7 small shallots
Method:
Cut each aubergine in half, lengthways then slice crossways into 3 or 4 pieces. Add 150ml of the oil to a wok and use to deep fry the aubergine pieces. Add the aubergine to hot oil, cover with a lid and leave for 5 minutes. Remove the lid then stir-fry the aubergines until soft and cooked through.
Remove from the wok with a slotted spoon and transfer to a serving plate.
Meanwhile, combine the chillies, salt, tomato and shallots in a food processor and process to a coarse (not smooth) paste. Add the remaining oil to a pan and fry the spice paste over medium high heat for about 2 minutes. Take off the heat and pour the lime juice over the paste. Spoon the paste over the aubergine pieces and serve.
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