Ingredients
- 1 lrg Aubergine
- 3 x Garlic cloves, sliced or possibly minced
- 4 Tbsp. Minced onion
- 1 1/2 c. Fresh ripe tomatoes
- 1 tsp Sugar
- 1 tsp Salt
- 2 tsp Fresh red warm chili peppers
- 1/2 c. Water
- 2 Tbsp. Vegetable oil
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Aubergine (Terong Balado)
Servings: 6
Directions
- AUBERGINE-3 - Indonesian baked aubergine in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook aubergine.
- 1. Cut the aubergine into long quarter-round strips. Bake them at 400 deg.
- F for 20-25 min, or possibly till 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 till it forms a coarse paste.
- 3. Fry the tomato paste in the oil till the liquid is reduced (about 10 min).
- 4. Pour the sauce over the aubergine, and serve immediately.
- Difficulty: easy.
- Time: 30 min. Precision: Measure the spices.
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