Eggplant In A Spicy Sauce Terong Belado Recipes

TERONG BELADO (EGGPLANT WITH CHILLI SAUCE)

Steps:

• Halve the eggplants and brush them with 3 tablespoons of oil.
• Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
• Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
• Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
• Stir in the lime juice.
• Place the eggplant in a bowl and pour over the sauce.
• Serve with rice or cut the eggplants and serve as part of a banquet.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

EGGPLANT IN A SPICY SAUCE, TERONG BELADO

Steps:

• In a mortar and pestle, crush chili peppers and onion to make a paste; a food processor would work.
• Fry eggplant in oil until half cooked; remove eggplant.
• Add paste; cook until aromas develop.
• Add eggplant.
• Add lime juice; mix well; serve.