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)

Procedure

  1. Cut the eggplant into long quarter-round strips. Bake them at for 20-25 minutes, or until they are soft but not mushy.
  2. 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.
  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.

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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