A great side dish that can be served on its own as a snack or as part of a main course plate, Fantastic with seafood, pork, lamb and chicken dishes. The sauce that accompanies the eggplants can also be used with prawn, squid or okra
Ingredients
Asian eggplants – two ( see note *)
Tomatoes – two large ( chopped
Red Chillies – three (chopped)
Sambal Oelek – two tablespoons
Shallots – four ( finely sliced)
Garlic – three cloves ( finely chopped)
Lime juice = one and a half tablespoons
Sugar – one teaspoon
Vegetable oil - two tablespoons ( plus a little more)
Salt - one teaspoon
Fried anchovies - optional
Instructions
Preheat your oven to 190 degree Celsius ( 170 fan) ( see note)
Top and tail the eggplants Cut in half lengthwise and then into 25mm (one-inch) pieces
Place the eggplant pieces on a baking tray. Drizzle with oil and sprinkle with some salt
Bake in the oven for 20 to 25 minutes until soft
In the meantime heat two tablespoons of the oil in a pan
Add the shallots and fry until starting to change colour
Add the garlic and chillies. Fry gently for a minute
Now add the tomatoes and ½ a cup of water. Cook at a gentle simmer until the sauce has reduced to about half
Add the lime juice, sambal oelek, remaining salt and anchovies ( if using) Stir well
Remove the eggplants from the oven. Place in a serving bowl
Pour the sauce over the eggplants. Mix
Serve
Notes
* If you are unable to find Asian eggplants substitute with two medium normal
**The eggplants can also be fried in a little olive oil
Keywords: Belado terong
Nutrition Information
Serving size: 150g Calories: 111 Fat: 7 g Saturated fat: 1 g Unsaturated fat: 7 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 6 g Sodium: 715 mg Fiber: 2 g Protein: 2 g Cholesterol: 0 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/side-dishes-with-chillies/belado-terong-ungu/