Spanish Terung Belado with ERA Sultan Premium Basmathi Rice



3 Eggplants, cut into bite size pieces

1/2 Cup Cooking Oil

1 tsp Salt


For the sauce:

2 Red capsicum

2 Red chili

3 Red onion (chopped)

4 Cloves Garlic (chopped)

1 Tbsp Chili powder

1 Tbsp Paprika

1/2 Tbsp Cumin

1 Cup Coriander leaves

1 Cup Dried chili paste

1 Tbsp Sugar

Salt and pepper to taste 


2 Cups Beras Sultan Premium Basmathi ERA, washed and soaked for 30 mins before cooking



  1. Bake capsicum, chili, garlic, and onion in the oven
  2. Place all into a food processor add oil, salt and pepper, to taste, and coriander blend until a paste is formed.
  3. Quarter eggplants lengthwise and cut into bite-size pieces. Sprinkle with plenty of salt to prevent eggplant flesh from turning into a brown color.
  4. Heat the cooking oil in a pot on high heat. Pat dry eggplants and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil, and set it aside.
  5. Remove the oil from the pot and leave about 3 tablespoons of oil. Heat the oil and stir fry the spice paste until fragrant, about 8 minutes.
  6. Toss in the fried eggplants and boil again for another 2 minutes. Remove from heat and serve with steamed Sultan Premium Basmathi rice.