Eggplant with Chili Sauce

Terong Belado

2 large eggplant or 4 small ones halved
5 tablespoons coconut oil
4 shallots, chopped
3 garlic cloves chopped
3/4 inch ginger and/or galangal, chopped
4 red chilies
12 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 F for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chilies 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.



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