TERONG BALADO

INGREDIENTS

• 1 large Eggplant
• 3 Garlic cloves, chopped
• 50 gm Spanish Onion chopped
• 400 gm Tomatoes chopped
• 1 tsp Sugar
• 1 tsp Salt
• 2 Red Scotch Bonnets
• 125 ml Water
• 30 ml Rice Bran Oil

METHOD

1. Cut the Eggplant into 1 cm rounds. Bake them at 200C for 20-25 mins, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the Onion, Garlic, Tomatoes, Salt, Sugar, Scotch Bonnets, and Water, then mash with a wooden spoon until it forms a coarse paste.
3. Fry the Tomato paste in the Oil until the liquid is reduced 10 mins.
4. Pour the sauce over the Eggplant, and serve immediately.