Terong balado is one of those Indonesian dishes that proves eggplant can be the star of the table. Silky wedges of fried eggplant are smothered in balado, a punchy West Sumatran sambal made from red chillies, shallots, garlic and tomato, cooked down until it's glossy and rich.
The flavour is a brilliant balance of heat, sweetness and a little tang from lime. It's fiery-looking but you're completely in control of the spice, so you can dial it up or down to suit the household.
Best of all, it's genuinely easy at home. Blitz the sambal in a food processor, fry the eggplant until golden, and bring it all together in one pan. With a bowl of steamed rice, it's a cracking meat-free dinner.
