Terong balado
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 3 | Garlic cloves, sliced or chopped | |
| 4 | tablespoons | Onion, chopped |
| 1½ | cup | Tomatoes (fresh), ripe |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Red hot chili peppers, fresh |
| ½ | cup | Water |
| 2 | tablespoons | Vegetable oil |
Directions
Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.
Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately NOTES:
* Indonesian baked eggplant in chili sauce -- I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: Measure the spices.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto CA : decwrl!reid -or- reid@...
: Mallison (tektronix!moiram)
: Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust