INGREDIENTS

INSTRUCTIONS

This is a relish which can be used hot or cold.  Slice the aubergine
and sprinkle it with salt; leave to stand for  half an hour, then rinse
and dry. Cut up the tomatoes and remove the  seeds.  Crush the terasi
and garlic together. Slice the onion thinly, and fry  until slightly
brown. Add the garlic and terasi, the sugar and the  chilli powder. Put
in the aubergine, and mix well. Add the tomatoes,  cover the pan, and
continue cooking gently for 5 minutes. Taste, and  add salt if
necessary. Then put the mixture into a pudding basin and  steam it for
20 minutes.  If you want this relish to be really hot--spicy hot--then
take 4 green  chillis, seed them and chop finely, and put them into the
frying-pan  at the same time as the onions. Alternatively, use dried
red chillis:  soak them for at least 15 minutes and put them into the
mixture,  whole, when everything goes into the basin for steaming.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
Posted by Stephen Ceideburg Posted to MM-Recipes Digest V3 #255  Date:
Tue, 17 Sep 1996 22:37:56 -0700  From: Julie Bertholf
<jewel1@ix.netcom.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 78.7mg
Potassium: 111.8mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 2.1g
Protein: <1g