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Spanish Eggplant Belado with Sultan Premium Basmathi ERA


3 Eggplant, cut into small pieces

1/2 Cup of Cooking Oil

1 teaspoon of Salt

For sambal belado:

2 red capsicums

2 red chilies

3 shallots (chopped)

4 cloves of garlic (chopped)

1 tablespoon chili powder

1 tablespoon Paprika

1/2 tablespoon of white cumin

1 cup coriander leaves

1 Cup of dry chili paste

1 tablespoon Sugar, salt and pepper to taste

2 Cups Sultan Premium Basmathi ERA Rice, washed and soaked for 30 minutes before cooking.


  1. Roast Capsicum, chilli, garlic and onion in the oven

  2. Put all the baked ingredients into a food processor. Add oil, salt and pepper to taste, and mix cilantro into a paste.

  3. Eggplant cut into small pieces. Sprinkle with salt to prevent the eggplant from turning brown.

  4. Heat cooking oil in a pan on high heat. Pat the eggplant dry and fry for about 2 minutes until it changes color.

  5. Once the eggplant is fried, place on a wire rack to remove excess oil, and set aside. Remove the oil from the pan and leave about 3 tablespoons of oil.

  6. Heat the oil and cook the spice paste until fragrant, about 8 minutes. Add the fried eggplant and cook for another 2 minutes.

  7. Serve with cooked Sultan Premium Basmathi Rice.

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