Subject: RECIPE: Indonesian baked eggplant in chili sauce
From: reid@decwrl (Brian Reid)
Date: 2 May 86 03:39:24 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE EGGPLANT-3 MV "8 Mar 86" 1986
.RZ "TERONG BALADO" "Indonesian baked eggplant in chili sauce"
I got this recipe originally from an Indonesian cookbook. It's a nice way to
cook eggplant.
.IH "serves 6"
.IG "1" "large eggplant"
.IG "3" "garlic cloves,"
sliced or chopped
.IG "4 Tbsp" "chopped onion" "50 g"
.IG "1\(12 cups" "fresh ripe tomatoes" "400 ml"
.IG "1 tsp" "sugar" "5 ml"
.IG "1 tsp" "salt" "5 ml"
.IG "2 tsp" "fresh red hot chili peppers" "10 ml"
.IG "\(12 cup" "water" "125 ml"
.IG "2 Tbsp" "vegetable oil" "30 ml"
.PH
.SK 1
Cut the eggplant into long quarter-round strips. Bake them at
.TE 400 200
for 20\-25 minutes, or until they are soft but not mushy.
.SK 2
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. 
.SK 3
Fry the tomato paste in the oil until the liquid is reduced (about 10
minutes).
.SK 4
Pour the sauce over the eggplant, and serve immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
Measure the spices.
.WR
Brian Reid
DEC Western Research Laboratory, Palo Alto CA
decwrl!reid	-or-	[email-masked]