Terong balado — sliced aubergine, deep-fried until golden, then tossed in sambal balado (the same fried chilli-shallot paste used for dendeng balado — INDO-DENDENG-01). The aubergine's spongy flesh absorbs the sambal, becoming a vehicle for chilli and shallot. This is the Padang way with vegetables — fry them, then coat them in sambal.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6