Terong Belado (Eggplant with Chilli Sauce) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Eggplant South East Asian style. Ingredients:
2 large eggplants or 4 small eggplants, halved |
5 tablespoons coconut oil |
4 shallots, chopped |
3 cloves garlic, chopped |
2 cm ginger or 2 cm galangal, chopped |
4 red chilies |
400 g tomatoes, chopped or 1 can of peeled tomato |
2 limes, juice of |
salt |
Directions:
1. Halve the eggplants and brush them with 3 tablespoons of oil.
2. Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
3. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
4. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
5. Stir in the lime juice.
6. Place the eggplant in a bowl and pour over the sauce.
7. Serve with rice or cut the eggplants and serve as part of a banquet.
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