Terong Belado

Eggplant with Chili Sauce

2 large eggplant or 4 small ones halved
5 tablespoons coconut oil
4 shallots, chopped
3 garlic cloves chopped
1 inch ginger and/or galangal, chopped
4 red chillies
14 ounces tomatoes, chopped or a can of peeled tomatoes
juice of 2 limes
salt to taste

Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 350 degrees centigrade for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Placed the eggplant in a bowl and pour over the sauce.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.