Terong Balado Recipe - Cooking Index
Terong Balado Recipe - Cooking Index
| 1 tablespoon | 15ml | Eggplant (large) |
| 3 | Garlic cloves - sliced or chopped | |
| 50 | Chopped onion | |
| 400 | Fresh ripe tomatoes | |
| 5 | Sugar | |
| 5 | Salt | |
| 10 | Fresh red hot chili peppers | |
| 125 | Water | |
| 30 | Vegetable oil |
1. Cut the eggplant into long quarter-round strips. Bake them at 200 FC 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.
Author's Notes: I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.
Source:
Brian Reid DEC Western Research Laboratory, Palo Alto CA
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