Indonesian Baked Eggplant
1 large eggplant
(1) Cut the eggplant into long quarter-round strips. Bake them at 400 degrees F for 20-25 minutes, or until they are soft but not mushy.
3 garlic cloves, sliced or chopped
4 tablespoons chopped onion
1-1/2 cups fresh ripe tomatoes
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fresh red hot chili peppers
1/2 cup water
2 tablespoons vegetable oil
(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.
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