KOMPAS.com – Eggplant is one of the vegetables that is popular with Indonesian people.
With its soft texture and distinctive taste, eggplant is often processed into various dishes, including balado which is a favorite of many people.
However, there are some common problems when cooking eggplant, such as the purple color of the skin fading and the texture being too oily.
Also read: 5 Healthy Ways to Cook Eggplant, Not Fried
How to cook eggplant so it doesn’t absorb oil
Here’s a simple trick to keep eggplant purple and not absorb too much oil:
1. Choose fresh eggplant
When choosing eggplants, make sure they are firm with smooth skin. Fresh eggplant is in the best condition for processing to produce delicious dishes.
2. Cut properly
To save cooking time, cut the eggplant lengthwise or thinly slice. Slicing thinly will speed up the cooking process while preventing the eggplant from absorbing too much oil.
3. Don’t cook for too long
Eggplant has the property of absorbing water or oil quickly. Therefore, cook the eggplant for a short time so that the texture remains delicious and is not too soft.
Also read: Grilled Eggplant Chili Recipe, You Can Use Purple Eggplant
4. Use alternative cooking techniques
If you don’t want the eggplant to be too oily, grill the eggplant first before adding it to the balado. This technique helps reduce oil usage without compromising on taste.
To make Balado eggplant even more delicious, pay attention to the ingredients and spices used. Here are some important tips:
Add brown sugar
Warteg style eggplant balado usually has a distinctive sweet taste that comes from brown sugar. Use shallots, garlic, curly red chilies, cayenne peppers, tomatoes and brown sugar to produce an authentic taste.
Illustration of balado eggplant.Curly red chilies provide a beautiful red color without making it too spicy. If you like it spicy, add cayenne pepper to taste.
Use tomatoes for thick chili sauce
To create a thick and chewy balado chili texture, add enough tomatoes.
Also read: Is it OK to eat eggplant every day? This is the explanation…
Tomatoes not only provide a fresh sour taste but also make the chili sauce look more attractive and rich in taste.
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