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Terong balado
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Indonesian, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant | | 3
| | Garlic cloves | | | -sliced or chopped | | 4
| tbsp | Onion, chopped | | 1 1/2
| cup | Tomatoes (fresh), ripe | | 1
| tbsp | Sugar | | 1
| tbsp | Salt | | 2
| tbsp | Red hot chili peppers | | | -fresh | | 1/2
| cup | Water | | 2
| tbsp | Vegetable oil |
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Procedures:
| 1 | Cut the eggplant into long quarter-round strips. | | 2 | Bake them at 400 200°F for 20-25 minutes, or until they are soft but not mushy. | | 3 | 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. | | 4 | Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). | | 5 | 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. | | 6 | It"s a nice way to cook eggplant. | | 7 | : difficulty: easy. | | 8 | : time: 30 minutes. | | 9 | : precision: measure the spices. | | 10 | : brian reid : dec western research laboratory, palo alto ca : decwrl!reid -or- reid@decwrl.dec.com : mallison | | 11 | Beaverton, or : |
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