Recipe - Eggplant (Terong Balado)

1 lg Eggplant
3 Garlic cloves, cut or sliced up or
chopped
4 tablespoon Chopped onion
1 One half cup Fresh ripe tomatoes
1 teaspoon Sugar
1 teaspoon Salt
2 teaspoon Fresh red hot chili peppers
One half cup Water
2 tablespoon Vegetable oil

EGGPLANT3 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 quarterround strips. Bake them at 400 deg.
F for 2025 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 JEWISHFOOD digest V97 #051 by alotzkar@direct.ca (Al) on Jan 13,
1904.