Spicy and Sweet Balado Eggplant Recipe


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.

Spicy Sweet Balado Eggplant Recipe from East Java, Indonesia

Recipe by Hani
Resep Terong Balado Khas Jawa Timur Pedas Manis
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour
Course :Traditional
Cuisine :East Java, Indonesia


  • 3 medium purple eggplants (500 g )
  • 7 cloves red onion
  • 4 cloves garlic
  • 15 red chilies
  • 5 pieces red chili
  • 2 omelet
  • 1/2 tsp salt
  • 1/2 tsp stock powder
  • 1/2 tsp fried shrimp paste
  • 15 g brown sugar
  • 1000 ml cooking oil
  • 50 ml water


  • Wash the eggplant, remove the top and bottom, cut into pieces according to taste. Soak the eggplant in clean water.
  • Heat oil in a frying pan, fry the eggplant until just wilted. Lift and drain. Set aside.
  • Cut the red chilies, shallots, garlic, tomatoes, and cayenne pepper into pieces first. Saute briefly the ingredients until wilted. Lift and drain.
  • Puree the ingredients that you have stir-fried earlier using a pestle, add salt, powdered stock, brown sugar, and fried shrimp paste.
  • Saute ground spices until reddish, add a little water. Stir until smooth.
  • Add the fried eggplant, stir until smooth and the spices are absorbed. Taste correction.
  • Lift and serve.


Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.