Terong Belado (Eggplant With Chilli Sauce) - cooking recipe

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 tomatoes
    2 limes, juice of
    salt
Preparation
    Halve the eggplants and brush them with 3 tablespoons of oil.
    Place them on a tray and bake at 180 degrees Celcius 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.
    Place the eggplant in a bowl and pour over the sauce.
    Serve with rice or cut the eggplants and serve as part of a banquet.

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