Terong Balado: Aubergine in Chilli Sambal

Ingredients

• 600 g aubergine, sliced
• For the sambal balado
• 100 g shallots, finely sliced
• 80 g red chillies, roughly chopped
• 2 cloves garlic, bruised
• 1 tsp salt
• 1 litre neutral oil, for deep-frying

Method

1. 1
   Heat the oil in a wok or deep pan to frying temperature. Slide in the sliced aubergine in batches. Fry until the exterior is golden and the flesh has softened through — the slices will colour at the edges and collapse slightly when lifted.
2. 2
   Remove the fried aubergine with a slotted spoon and drain on absorbent paper. Reserve.
3. 3
   Discard all but a film of oil from the wok. Over a medium flame, fry the shallots, chillies, and garlic together, stirring constantly, until the raw sharpness has gone and the paste is fragrant and beginning to darken at the edges — this is the sambal balado, and this step is where the dish lives or dies: an under-fried paste will taste raw; an over-fried one will turn acrid.
4. 4
   Season the sambal with salt. Return the fried aubergine slices to the wok and toss to coat thoroughly. The spongy flesh will absorb the paste on contact; continue tossing until each slice is evenly lacquered and no raw sambal remains visible in the pan.