KOMPAS.com – Balado eggplant is a typical Indonesian dish which is a favorite of many people.
The spicy and savory taste of the chili sauce combines perfectly with the soft texture of eggplant, making it a suitable side dish for various dishes.
However, maintaining the purple color of eggplant skin when cooked is often a challenge.
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The beautiful purple color of eggplant skin can fade if not processed in the right way.
This article will discuss simple steps so that Balado eggplant remains appetizing with purple skin and a non-greasy texture, as reported by Delicious Dish.
1. Choose fresh eggplant with a bright purple color
Make sure to choose eggplants with smooth, bright purple skin without black spots. Fresh eggplant is more resistant to color change when cooked.
2. Soak the eggplant in salt water
Soak the eggplant pieces in salt water for 10–15 minutes before cooking. This helps maintain the purple color of the skin while reducing the risk of the eggplant absorbing too much oil.
Eggplant can help lower cholesterol because it contains chlorogenic acid and soluble fiber.3. Use high heat when cooking
Cooking balado eggplant over high heat helps maintain its purple skin color. This process also prevents the eggplant from becoming mushy or too oily.
4. Add chili sauce at the end of the cooking process
Stir the eggplant with the balado chili sauce at the end of the cooking process to keep the skin color beautiful. Don’t cook it for too long or the eggplant doesn’t lose its texture.
5. Avoid frying eggplant for too long
If you want to fry the eggplant first, make sure it’s short. Eggplant that is fried for too long tends to absorb a lot of oil and makes the color fade.
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