MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: AUBERGINE RELISH (SAMBAL TERONG)
  Categories: Indonesian, Herb/spices, 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.
   
   From “Indonesian Food and Cookery”, Sri Owen, Prospect Books, London,
   1986." ISBN 0-907325-29-7.
   
   Posted by Stephen Ceideburg
  
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