Friday, September 18, 2009

Tomato Sauced Aubergine or Eggplant Balado

This recipe is use tomato as ingredient, so this cook will taste tomato sauce. Material and cooking procedure describe as follows:

Materials:

  • 200 gr aubergine, sliced
  • 2 tbs vegetable oil
  • 1 tomato, finely ground into paste
  • 1 cup water
Ingredients:
  • 3 garlic cloves
  • 5 shallots
  • 1 tsp sugar
  • 4 red chilies
  • salt to taste
Procedure:
  • 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.
  • Steam aubergine cuts in a steamer until tender.
  • Grind spice paste ingredients in a mortar or blender into coarse paste.
  • Saute spice paste in a wok until fragrant. Add tomato paste. Stir fry for 5 minutes.
  • Add aubergine and water. Stir to combine. Cover with the lid.
  • Let it simmer until the liquid almost fully evaporates.
  • Serve while still hot.

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