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Eggplant (Terong Balado)

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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 alotzkar@direct.ca (Al) on Jan 13,
1904.

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