Eggplant with Chilli Sauce (Terong Belado)

This is another Indonesian favorite that can be found in street stalls.  It is great with rice and with the Kashmiri pork chops.  The small eggplants with stems make a great presentation when cut in half but are still connected. Again, adjust the amount red chillies to suit your taste.  If you don't like it spicy, remove the chillies completely or just add one (1).

Ingredients:

4 small eggplants or 2 large eggplants

4 tblsp oil (coconut, peanut or olive oil)

1 onion (minced)

6 cloves garlic (minced)

1inch fresh ginger root (minced)

3 red chillies (seeded and minced)

14oz can of diced tomatoes (drained)

3 tsp sugar

Juice of 1 lime

Salt and pepper to taste

1 handful of cilantro (chopped) for garnish

Preheat oven to 350 degrees F (Gas 4). Butterfly eggplants, be sure not to cut all the way through. Brush the cut eggplants with half of the oil.  Bake in the oven for 40 minutes (for large one, until soft and tender).

In a small food processor, add onion, garlic, ginger, red chillies to create a paste.  In a pan, heat the oil.  Add the paste and cook for approximately 2 minutes stirring constantly.  Add the tomatoes, sugar and lime juice. Continue stirring for another 3-4 minutes; add salt and pepper to taste.

When eggplants are done, remove from oven,  using the back of a small spoon, push down in center of each eggplant half creating a pocket or identation.  Spoon the sauce into the dip or pocket.  Fill each generously.  Garnish with the chopped cilantro and serve with basmati rice or a pulao.