TERONG BALADO

Indonesian baked eggplant in chili sauce

I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.

Ingredients

(serves 6)

1 large eggplant
3 garlic cloves, sliced or chopped
4 Tbsp chopped onion
1 1/2 cups fresh ripe tomatoes
1 tsp sugar
1 tsp salt
2 tsp fresh red hot chili peppers
1/2 cup water
2 Tbsp vegetable oil

Procedure

Cut the eggplant into long quarter-round strips. Bake them at 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.

Rating

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

Contributor

 
Brian Reid 
DEC Western Research Laboratory, Palo Alto CA 
decwrl!reid -or- reid@decwrl.DEC.COM

Recipe last modified: 8 Mar 86

Original header

Path: decwrl!recipes
From: reid@decwrl (Brian Reid)
Newsgroups: mod.recipes
Subject: RECIPE: Indonesian baked eggplant in chili sauce
Message-ID: <2711@decwrl.DEC.COM>
Date: 2 May 86 03:39:24 GMT
Sender: recipes@decwrl.DEC.COM
Organization: DEC Western Research Laboratory, Palo Alto CA
Lines: 47
Approved: reid@glacier.ARPA

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