Spicy Eggplant (Terong Balado) *Vegan. Spicy Eggplant (Terong Balado) *Vegan Skip beef or chicken stock, use mushroom stock for vegetarian/vegan diet. Spicy Eggplant (Terong Balado) *Vegan instructions. Wash eggplants and tomatoes and dice them, put aside.
Add diced tomato, salt, pepper, sugar, and stock, stir it well. Add diced eggplant, stir it properly. Place chile peppers, onion, tomato, and garlic in a food processor. You can have Spicy Eggplant (Terong Balado) *Vegan using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Spicy Eggplant (Terong Balado) *Vegan
- Prepare 500 gr of eggplant.
- It’s 7 of long red chilies.
- It’s 1 of red onion or 10 shallots.
- It’s 5 of garlic cloves.
- You need 2 of tomatoes.
- Prepare 1 tsp of salt.
- It’s 1/2 tsp of pepper.
- You need 1 tsp of sugar.
- You need 1/2 tsp of beef/chicken/mushroom stock (optional).
- You need 2 tbsp of cooking oil.
Eggplants are pressured cooked until soft and then smothered in addictingly spicy sambal chili. A much healthier, delicious take than deep-fried eggplants. Spicy Eggplant (Terong Balado) *Vegan instructions. Wash eggplants and tomatoes and dice them, put aside.
Spicy Eggplant (Terong Balado) *Vegan instructions
- Wash eggplants and tomatoes and dice them, put aside..
- Chop onion or shallots and garlics..
- Pre-heat sauce pan with oil in it, put chopped onion and garlic, stir it until the aroma comes out..
- Add diced tomato, salt, pepper, sugar, and stock, stir it well..
- Add diced eggplant, stir it properly until mix well..
- Cover the sauce pan and wait until the eggplant fully cooked, don't forget to stir it time to time so the bottom part doesnt burn..
- Spicy eggplant is ready to serve with rice or bread..
Chop onion or shallots and garlics. Pre-heat sauce pan with oil in it, put chopped onion and garlic, stir it until the aroma comes out. Add diced tomato, salt, pepper, sugar, and stock, stir it well.. Spicy Eggplant (Terong Balado) *Vegan instructions. Wash eggplants and tomatoes and dice them, put aside.
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