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Eggplant with Chilli Sauce

by Annalisa Brown (follow)
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After a recent girls night out at The Comedy Store, our bellies full from laughing hysterically at American comedian Paul Ogata, our thoughts soon turned to the literal and filling our bellies with actual food.

These thoughts soon turned to Ubud, an Indonesian Restaurant in Sydney’s Eastern Suburb of Kingsford, which met with approval all round.

One of the restaurant’s standout dishes was the Eggplant with Chilli Sauce, a delectable array of fried eggplant topped with a rich tomato and chilli salsa.

This is my version of the popular Indonesian dish Terong Balado - an Eggplant with Chilli Sauce vegetable-dish, albeit slightly healthier.

Indonesian style Terong Balado - an Eggplant with Chilli Sauce vegetable dish, albeit a sightly healthier version.

Preparation Time: 5 minutes
Cooking Time: 60 minutes
Makes: 4 entree servings

1 Large Eggplant
2 Tomatoes
2 Handfuls Fresh Basil
2 Teaspoons Turmeric
2-3 Birdseye Chilli
700ml Tomato Salsa
Salt to taste
Coconut Oil

Tomato, Basil, Chilli, Turmeric make up the sauce base.

Slice the Eggplant into thick rounds. Set aside.

Heat 1 teaspoon of Coconut Oil in a frying pan.

Finely dice the tomatoes and chilli.

When oil is hot, add the chilli.

Roughly shred basil leaves and add to the chilli.

Sauté chilli and basil for 30 seconds then add the chopped tomatoes.

Saute chilli and basil in coconut oil.

Stir thoroughly until tomatoes soften.

Add a pinch of salt to taste and the turmeric.

Add diced tomatoes to the chilli, basil and turmeric and sauté until the tomatoes soften.

Cook the tomato mixture for a further 10 minutes until the tomato has softened into a thick paste.

Add the Tomato Salsa, reduce to a low heat and allow to simmer for 45-50 minutes until the salsa is rich and thick in texture.

Add the tomato salsa, simmer on low heat until the sauce becomes thick and rich.

Dry-fry the eggplant in a Teflon or (non-stick) pan.

Dry-fry the eggplant in a non-stick pan.

Place the eggplant into the tomato chilli salsa for a couple of minutes allowing the chilli and turmeric flavours to seep into the eggplant.

Place the eggplant in the tomato and chilli salsa and allow the flavours to seep through the eggplant.

Remove the Eggplant and plate onto a flat serving dish. Liberally top each eggplant round with the tomato and chilli salsa.

Serve immediately while hot as a main vegetable dish or as a side to meat, chicken or fish.

Serve the Eggplant with Chilli Sauce immediately while hot.

#Low Fat
#Gluten Free
#Tomato Salsa
#Gluten Free
#Low Sodium
I like this Recipe - 4
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