| 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- reid@decwrl.DEC.COM
: Mallison (tektronix!moiram)
: Organization: Tektronix, Inc. Beaverton, Or
: Copyright (C) 1986 USENET Community Trust
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