Terong Balado (Indonesian Baked Eggplant in Chili Sauce)

Ingredients:

• 1 large eggplant
• 3 garlic cloves, sliced or chopped
• 4 tbs (50g) chopped onion
• 1 1/2 (400ml) fresh ripe tomatoes
• 1 tsp (5 ml) sugar
• 1 tsp (5ml) salt
• 2 tsp (10ml) fresh red hot chili peppers
• 1/2 cup (125 ml) water
• 2 tbs (30 ml) vegetable oil

Preparation:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. 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.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6