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.