Terung Berlada & Kangkung Tumis (Bruneian Charred Eggplant in Chili-Lime Relish) – Authentic Brunei Recipe
Velvety seared eggplants smothered in a bright, sweet-and-tangy Bruneian chili-shallot relish.
- Country of Origin
- 🇧🇳 Brunei (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared purple eggplant halves, Water spinach (or spinach), Steamed jasmine rice, Calamansi lime juice, Red chilies
Ingredients for Terung Berlada & Kangkung Tumis (Bruneian Charred Eggplant in Chili-Lime Relish) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared purple eggplant halves, prepped into bite-sized pieces
- 1.5 cups water spinach (or spinach), washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with calamansi lime juice
- 1.5 tbsp traditional Brunei seasoning (red chilies, shallots, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and calamansi lime juice for 2–3 minutes until softened and fragrant.
- Add pan-seared purple eggplant halves and water spinach (or spinach) along with red chilies, shallots, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed jasmine rice and serve straight from the skillet.