Terong Balado

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60 minutes Prep: 30 minutes Cook: 30 minutes

58 calories per serving view nutrition facts

Ingredients

1	large	eggplant
3	each	garlic cloves	peeled and minced
4	tablespoons	onion	chopped
1 1/2	cups	tomato	fresh
1	teaspoon	sugar
1	teaspoon	salt
2	teaspoons	hot chili peppers	red
1/2	cup	water
2	tablespoons	vegetable oil

Directions

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

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