Spanish Terung Belado with ERA Sultan Premium Basmathi Rice

 

Ingredients

3 Eggplants, cut into bite size pieces

1/2 Cup Minyak Masak ERA

1 tsp Salt

 

For the sauce:

2 Red capsicum

2 Red chili

3 Red onion (chopped)

4 Cloves Garlic (chopped)

1 Tbsp Chili powder

1 Tbsp Paprika

1/2 Tbsp Cumin

1 Cup Coriander leaves

1 Cup Dried chili paste

1 Tbsp Sugar

Salt and pepper to taste 

 

2 Cups Beras Sultan Premium Basmathi ERA, washed and soaked for 30 mins before cooking

 

Directions

  1. Bake capsicum, chili, garlic, and onion in the oven
  2. Place all into a food processor add oil, salt and pepper, to taste, and coriander blend until a paste is formed.
  3. Quarter eggplants lengthwise and cut into bite-size pieces. Sprinkle with plenty of salt to prevent eggplant flesh from turning into a brown color.
  4. Heat Minyak Masak ERA in a pot on high heat. Pat dry eggplants and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil, and set it aside.
  5. Remove the oil from the pot and leave about 3 tablespoons of oil. Heat the oil and stir fry the spice paste until fragrant, about 8 minutes.
  6. Toss in the fried eggplants and boil again for another 2 minutes. Remove from heat and serve with steamed Sultan Premium Basmathi rice.
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