Wednesday, October 21, 2009

Steamed Eggplant in Tangy Chilli Sauce

Steamed Eggplant with Tangy Chilli Sauce 

Steamed Eggplant with Chicken Rice Chilli N Tomatoes Sauce
This is an Indonesia Dish with I had in the 90s at an Indonesia Restaurant in Shenton Way for our monthly departmental lunch. It is known as Terong Balado –Baked Eggplant in Spicy Chilli Tomatoes sauce. I just discovered a quick and easy version, if you find the below too troublesome and want less cooking. For the Tangy Chilli Sauce, use the chicken rice chilli sauce ( and add tomatoes sauce (ratio 2:1) or to taste.  If you don’t consume any shallot and garlic, omit those and increase the ginger but not too much.
Preparation:      15 mins Cooking time:    10 mins
Ingredients (serves 2)
°         1 (200g) long slender eggplant, sliced
°         a small handful fresh coriander leaves, for garnish

Spicy Sauce
°         1 (125g) tomato, poached and peeled
°         25g ginger, sliced
°         25g shallot, peeled and sliced
°         25g garlic, peeled and sliced
°         2 fresh red chilli, seeded and finely chopped
°         1 tablespoon olive oil
°         1 tablespoon apple cider vinegar
°         1 teaspoon sugar
°         1/3 teaspoon salt
°         1 tablespoon tomatoes sauce or to taste

1.       Arrange the eggplant in a heat proof serving plate and steam for 10 minutes or until soft.
2.       Put tomato, ginger, shallot, garlic in a blender and blend till smooth.
3.       Heat the oil in a wok and pour in the spicy paste, Stir-fry for 2-3 minutes, add in the chilli and season to taste with vinegar, sugar, salt and tomatoes sauce.
4.       Pour sauce over the eggplant, garnish with coriander leaves and serve immediately.


Pete said...

Good idea, I haven't tried steaming the eggplant before.

a veg*n @ Blog*Spot said...


Thank you. Steaming is much easier and less hassle too.

Cheers :)

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