How to Make Yummy Spicy Eggplant (Terong Balado) *Vegan
Spicy Eggplant (Terong Balado) *Vegan. Spicy Eggplant (Terong Balado) *Vegan Aini Australia. Skip beef or chicken stock, use mushroom stock for vegetarian/vegan diet. Spicy Eggplant (Terong Balado) *Vegan instructions.
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. 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
- You need 500 gr of eggplant.
- Prepare 7 of long red chilies.
- You need 1 of red onion or 10 shallots.
- It's 5 of garlic cloves.
- It's 2 of tomatoes.
- You need 1 tsp of salt.
- You need 1/2 tsp of pepper.
- It's 1 tsp of sugar.
- Prepare 1/2 tsp of beef/chicken/mushroom stock (optional).
- It's 2 tbsp of cooking oil.
Ingredients of Spicy Eggplant (Terong Balado) *Vegan. Spicy Eggplant (Terong Balado) *Vegan Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, spicy eggplant (terong balado) *vegan. One of my favorites food recipes.
Spicy Eggplant (Terong Balado) *Vegan step by step
- 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..
This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Ladder-resistant, Seamless, Sag Free, Vegan And Shaping. The dishes from that region are always spicy and hot. There are many variations of balado (spicy chili sauce).
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