Eggplant (terong balado)

Yield: 6 Servings

Measure Ingredient
1 large Eggplant
3 \N Garlic cloves, sliced or chopped
4 tablespoons Chopped onion
1½ cup Fresh ripe tomatoes
1 teaspoon Sugar
1 teaspoon Salt
2 teaspoons Fresh red hot chili peppers
½ cup Water
2 tablespoons Vegetable oil

EGGPLANT-3 - Indonesian baked eggplant in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.

(1) Cut the eggplant into long quarter-round strips. Bake them at 400 deg.

F for 20-25 minutes, or until they are soft but not mushy.

(2) Meanwhile, in a bowl, mix the onion, garlic, toma toes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.

(3) Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).

(4) Pour the sauce over the eggplant, and serve immediately.

Difficulty: easy. Time: 30 minutes. Precision: Measure the spices.

Posted to JEWISH-FOOD digest V97 #051 by alotzkar@... (Al) on Jan 13, 1904.

Similar recipes