Terong Balado

(6 votes)

1 large eggplant
3 garlic cloves, sliced or chopped
4 tablespoons onion, chopped
1-1/2 cup tomatoes (fresh), ripe
1 tablespoon sugar
1 tablespoon salt
2 tablespoons red hot chili peppers, fresh
1/2 cup water
2 tablespoons vegetable oil

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


Comments:

This was good. But should include spraying the eggplant with olive oil. It's a bit dry.
Veronica Lee, San Francisco, CA


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