| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Indo | Indonesian | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 3 | Garlic cloves, sliced or chopped | |
| 4 | tb | Chopped onion |
| 1 1/2 | c | Fresh ripe tomatoes |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 2 | ts | Fresh red hot chili peppers |
| 1/2 | c | Water |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
EGGPLANT-3 - Indonesian baked eggplant in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant. (1) Cut the eggplant into long quarter-round strips. Bake them at 400 deg. F for 20-25 minutes, or until they are soft but not mushy. (2) Meanwhile, in a bowl, mix the onion, garlic, toma toes, 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. Difficulty: easy. Time: 30 minutes. Precision: Measure the spices. Posted to JEWISH-FOOD digest V97 #051 by [email protected] (Al) on Jan 13, 1904.
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