EGGPLANT IN A SPICY SAUCE, TERONG BELADO
Make and share this Eggplant in a Spicy Sauce, Terong Belado recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 169.9, Fat 9.7, SaturatedFat 1.3, Sodium 9, Carbohydrate 24.1, Fiber 8.7, Sugar 8.2, Protein 3.1
TERONG BELADO (EGGPLANT WITH CHILLI SAUCE)
Make and share this Terong Belado (Eggplant with Chilli Sauce) recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 541.6, Fat 35.9, SaturatedFat 29.7, Sodium 35.4, Carbohydrate 58.4, Fiber 22.6, Sugar 23.6, Protein 10.4
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
STUFFED EGGPLANT
Even if you don't can your own tomato sauce, you can make Maria D Ugos stuffed eggplant; simply use fresh tomatoes or canned San Marzano tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut eggplants in half lengthwise, and use a melon baller or small spoon to scoop out flesh, leaving a 1/4-inch border around the edges. Place flesh in a sieve set over a medium bowl, and toss with 1 teaspoon salt; let sit 20 minutes to drain excess moisture. Coarsely chop until pieces are about the size of peas. Meanwhile, bring the water to a boil in a large saucepan, and add the eggplant shells. Cook 2 minutes; transfer to drain on a baking sheet, cut side down, and let cool slightly.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add half the garlic, the chopped eggplant, and remaining teaspoon salt; saute, stirring occasionally, 3 to 4 minutes. Add 2 cups tomatoes; increase heat to medium-high, and continue cooking until the tomatoes stop releasing juices, about 3 minutes more. Add half the red pepper and the parsley and oregano. Transfer to a medium bowl; add egg, cheese, and 6 tablespoons breadcrumbs. Stir well to combine.
- In an 8-by-11 1/2-inch baking dish, mix remaining 2 cups tomatoes with remaining garlic and red pepper. Scoop heaping amounts of filling into eggplant shells, and arrange on top of tomato mixture in baking dish. Mix remaining 2 tablespoons breadcrumbs and teaspoon olive oil; sprinkle over eggplant filling. Bake until the tops begin to brown, about 1 hour. Remove from oven, and serve hot.
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TERONG BALADO - EGGPLANTS WITH CHILI SAUCE RECIPE
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Ratings 12Servings 8Cuisine IndonesianCategory Side Dish, Vegetarian
- Quarter eggplants lengthwise and cut into bite size pieces. Soak in cold water that has been sprinkled with plenty of salt to prevent eggplant flesh from turning into brown color.
- Heat cooking oil in a wok on high heat. Pat dry eggplants and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil, and set aside.
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