Ingredients for Terong Belado Eggplant With Chilli Sauce
- 2 large eggplants (about 1kg)
- Coconut Oil
- 10 shallots (finely chopped)
- 4 cloves garlic (minced)
- Ginger
- Red Chilies
- 1 (400g) can chopped tomatoes
- Limes, Juice Of
- Salt to taste (about 1 teaspoon)
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How to Make Terong Belado Eggplant With Chilli Sauce
- Preheat oven to 180°C (350°F). Halve 2 large eggplants (about 1kg) lengthwise and brush generously with 3 tablespoons of vegetable oil.
- Place eggplants cut-side up on a baking tray. Bake for 40-45 minutes, or until tender and slightly browned.
- While eggplants bake, prepare the chili sauce: In a mortar and pestle, grind together 10 shallots (finely chopped), 4 cloves garlic (minced), 1 inch ginger (grated), 1-2 red chilies (adjust to your spice preference), and a pinch of salt into a coarse paste.
- Heat the remaining 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Add the chili paste and cook for 2-3 minutes, stirring frequently, until fragrant.
- Add 1 (400g) can of chopped tomatoes and stir to combine with the chili paste. Season with 1 teaspoon of salt and a generous pinch of sugar. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in the juice of 1 lime.
- Gently place the baked eggplant halves in a large bowl. Pour the chili sauce generously over the eggplants, ensuring they are well coated.
- Serve immediately over steamed rice or as a side dish. Garnish with fresh cilantro or spring onions (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
94g
Fat
148g
Carbs
19g
