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    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:

    • 200 gr aubergine, sliced
    • 2 tbs vegetable oil
    • 1 tomato, finely ground into paste
    • 1 cup water
    • 3 garlic cloves
    • 5 shallots
    • 1 tsp sugar
    • 4 red chilies
    • salt to taste
    • 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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