Terong Belado (Aubergines in Chilli paste)
This is an Indonesian dish and Pat commented that I have not done this in quite a while so here we go. This is a rather easy dish to do.
Ingredients:(for 2 ppl)
1 big fat aubergine
1 onion (quartered) )
1 clove garlic ) grind to a paste
1 tomoto (quartered) )
1 or 2 red chilles )
1/2 teaspoon belachan )
1/2 tsp sugar
1. Heat oven to 200 deg C.
2. Slice aubergines lengthwise into 2. Score fleshy bit and dab with oil and roast/grill for 1/2 hour or until aubergine is soft. (Take care not to burn it)
3. While aubergines are roasting, grind the rest of the ingredients to a paste.
4. Heat oil in pan and fry the paste ingredients for about 5 mins. Remove and leave aside.
5. When aubergines are tender, "butter" the aubergines with the cooked chilli paste and put back into oven for another 5 - 10 mins.