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Terong Balado

 

30

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 5869% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 397mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 14%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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