| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Indo | Vegetables, Indonesian, Usenet | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 3 | Garlic cloves, sliced or chopped | |
| 4 | tb | Onion, chopped |
| 1 1/2 | c | Tomatoes (fresh), ripe |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 2 | ts | Red hot chili peppers, fresh |
| 1/2 | c | Water |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy. 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. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately NOTES: * Indonesian baked eggplant in chili sauce -- I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant. : Difficulty: easy. : Time: 30 minutes. : Precision: Measure the spices. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : decwrl!reid -or- [email protected] : Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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