Sambal Terong

Eggplant Relish

2 small eggplants
1 large spanish onion
4 cloves garlic
1 tablespoon vegetable oil
2 teaspoons chili powder
1 slice terasi
1 teaspoon brown sugar
2 large tomatoes

Slice the eggplant and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.

Cut up the tomatoes and remove the seeds.

Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chili powder. Put in the eggplant, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chilis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chilis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

This is a relish which can be used hot or cold.




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