Terong Balado (Indonesian Baked Eggplant in Chili Sauce)












Ingredients:
  • 1 large eggplant
  • 3 garlic cloves, sliced or chopped
  • 4 tbs (50g) chopped onion
  • 1 1/2 (400ml) fresh ripe tomatoes
  • 1 tsp (5 ml) sugar
  • 1 tsp (5ml) salt
  • 2 tsp (10ml) fresh red hot chili peppers
  • 1/2 cup (125 ml) water
  • 2 tbs (30 ml) vegetable oil

Preparation:
  1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C 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.
Servings : 6

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