Bahan-bahan
- 500 gram terong mini/telunjuk, buang tangkainya
- 2 buah tomat, potong-potong
- 1 sendok teh gula pasir
- 1 sendok makan air jeruk nipis atau air asam jawa
- minyak goreng secukupnya
- Air garam untuk merendam
Bahan Dihaluskan
- 100 gram cabai merah
- 6 butir bawang merah
- 1/2 sendok teh garam
Cara Membuat
- Kerat membujur tiap terong, kemudian rendam dalam air garam agar warna tidak kecoklatan.
- Panaskan minyak goreng, goreng terong hingga masak, angkat dan tiriskan.
- Kurangi minyak panas hingga tersisa kira-kira 5 sendok makan saja, tumis bumbu halus sampai beraroma.
- Masukkan irisan tomat, aduk-aduk hingga agak hancur kemudian masukkan gula pasir dan air jeruk nipis. Aduk-aduk rata dan masak hingga mendidih.
- Atur terong di atas piring saji, siram dengan bumbu yang telah ditumis tadi. Sajikan segera.
Eggplat Chili Sauce
Ingredients
- 500 grams small eggplant, discard stems
- 2 tomatos, sliced
- 1 teaspoon sugar
- 1 tablespoon lemon juice or tamarind water (mixture some water and some tamarind)
- some cooking oil
- salt water (mixture salt and some water)
Ground Spices and Seasonings
- 100 grams red chili
- 6 shallots
- 1/2 teaspoon salt
Method
- Slice longwise each eggplant, then soak in salty water to keep the color from brownish.
- Heat cooking oil, fry eggplant until weldone, remove from the pan and drained.
- Reduce hot cooking oil until more or less 5 tablespoons, sauté blended ingredients until scented.
- Add sliced tomato, stirred until slightly crushed, then add sugar and lemon juice. Stir well and cook until boiling.
- Arrange the eggplant on a serving plate, cover with Sautéed seasoning, and served immediately.
