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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
NOTES:
* Indonesian baked eggplant in chili sauce — I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.
: Difficulty: easy. : Time: 30 minutes. : Precision: Measure the spices.
: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or
Your Terong Balado is ready. Bon appetit!
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