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


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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