Terong Balado
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 4 | tablespoons |
onions
chopped |
|
| 1 ½ | cups |
tomatoes
fresh |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
hot chili peppers
red |
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 6E+1 | ml |
onions
chopped |
|
| 355 | ml |
tomatoes
fresh |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
hot chili peppers
red |
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Cut the eggplant into long quarter-round strips.
Bake them at 400 200 for 20 to 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
