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Balado eggplant recipe typical of East Java is a way of processing fried eggplant wrapped in Balado seasoning with a spicy and sweet taste. The texture of this dish is very soft on the tongue. So, it is quite safe for consumption by parents and children.
The simple home-style Javanese Balado eggplant recipe is very easy for you to practice at home. This dish is identical to the red color and has a savory taste that comes from candlenut. You can also add salted anchovies to the Balado Eggplant recipe to make the dish more delicious.
How to Choose Ripe, Fresh, and Not Bitter Purple Eggplants
The main ingredient in the typical Javanese Balado eggplant recipe is none other than purple eggplant. To make your Balado Eggplant dish even more delicious, you should use purple eggplant that is ripe, still fresh, and also not bitter. Here’s how to find purple eggplant with these characteristics on the market:
1. Adjust the Weight to the Size of the Eggplant
Eggplant in the market consists of various types ranging from round purple eggplant, index eggplant, long purple eggplant, green round eggplant, and long green eggplant. Therefore, you should choose long purple eggplant as the main ingredient for making Balado eggplant. However, you can also use other types of eggplant. However, the resulting taste will certainly be different.
Pay attention to the size of the eggplant when you are choosing it at the market or supermarket. Also, make sure the weight of the eggplant matches the size. Do not let you get a large eggplant with a lighter weight. It could be that the eggplant has decreased in quality.
2. Pay attention to the condition of the trunk
Choose eggplants that have green stems, not ones that are brown, dry, or wilted. Because these characteristics indicate eggplant freshness has decreased and has been stored for too long. It’s also a good idea to avoid eggplant with a rotting or moldy base.
3. Choose Small or Medium Eggplants
Large purple eggplants generally have a very large number of seeds and are old. So, the opportunity to have a bitter taste is very large. Therefore, you should choose eggplant that is small or medium in size.
4. Make sure the eggplant has a tight, shiny and smooth skin
Fresh purple eggplant usually has tight skin, looks shiny, and also has a smooth texture. Because these signs indicate the eggplant has just been picked from the tree and is still very fresh.
5. Eggplant Meat Looks Dense
Try pressing the eggplant to check the texture of the meat. Make sure you choose eggplant which when you press, the eggplant will quickly return to its original shape. Also, avoid eggplants that you bend too easily or that are too tough in texture. Choose an eggplant that has a soft texture, but the flesh looks firm and dense. Because the eggplant is not too old and has matured perfectly.
Tips for making non-greasy and not-oil-absorbed Balado Eggplant
In order to produce a delicious dish when practicing the Eggplant Balado recipe typical of East Java, do the following tips:
- The first tip you should do is prepare fresh, good quality, perfectly cooked, and not bitter purple eggplant
- Then, clean the eggplant using running water.
- Apart from eggplant, all the herbs and spices you use must also be fresh. In order to produce the perfect dish.
- Cut both ends of the purple eggplant and cut into pieces according to taste. You don’t need to peel the skin.
- Fry it first in hot oil before you mix it with the balado seasoning.
- Do not overcook the eggplant, because the eggplant has a soft texture and absorbs oil very easily.
- If you cook it too long, the texture of the eggplant will become muddy and unpleasant for you to eat.
- If you are in a hurry to cook, cut the eggplant lengthwise. To cook faster.
- You can also cut the eggplant into thin strips to speed up the cooking time.
Javanese Eggplant Balado Recipe
1 servings per container
Serving Size1 servings
- Amount Per ServingCalories8445
- % Daily Value *
- Total Fat 922.9g 1419%
- Saturated Fat 453.8g 2265%
- Cholesterol 0mg 0%
- Sodium 2162mg 91%
- Potassium 2661mg 77%
- Total Carbohydrate 71.6g 24%
- Dietary Fiber 23g 92%
- Sugars 37.6g
- Protein 10.7g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.