Recipe#25089

Title: AUBERGINE RELISH (SAMBAL TERONG)

From:BobbieB1@aol.com
Date: Fri, 3 May 1996 00:26:54 -0400 
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
  
  Posted by Stephen Ceideburg

Yield: 6 servings
 
           Stephen Ceideburg
      2 sm Aubergines
      1 lg Spanish onion
      4    Cloves garlic
      1 tb Vegetable oil
      2 ts Chilli powder
      1 sl Terasi
      1 ts Brown sugar
      2 lg Tomatoes
 
  This is a relish which can be used hot or cold.
  
  Slice the aubergine and sprinkle it with salt; leave to stand for
  half an hour, then rinse and dry. Cut up the tomatoes and remove the
  seeds.
  
  Crush the terasi and garlic together. Slice the onion thinly, and fry
  until slightly brown. Add the garlic and terasi, the sugar and the
  chilli powder. Put in the aubergine, and mix well. Add the tomatoes,
  cover the pan, and continue cooking gently for 5 minutes. Taste, and
  add salt if necessary. Then put the mixture into a pudding basin and
  steam it for 20 minutes.
  
  If you want this relish to be really hot--spicy hot--then take 4 green
  chillis, seed them and chop finely, and put them into the frying-pan
  at the same time as the onions. Alternatively, use dried red chillis:
  soak them for at least 15 minutes and put them into the mixture,
  whole, when everything goes into the basin for steaming.