Another Indonesian favorite of mine, this side dish goes well with beef or chicken as a main course. "Terong" means cooked eggplant and the flavors really work well together. Terong looks as good as it tastes...I just wish I could find it here in America without going too far, but to me it tastes better homemade anyway...
Ingredients:
2 lg. Eggplants (long and narrow work best)
2T crushed garlic
1/4 cup Onion, chopped
1 1/2 cups Tomatoes (fresh), ripe
1 t Sugar
1 t Salt
2 t Red hot chili peppers, (optional)
1/2 cup Water
2 T Vegetable oil
Preparation:
Cut the eggplant into long quarter-round strips. Bake them at 400 degrees for 20-25 minutes, or until they are soft but not mushy.
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.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately.
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