Ingredients
Berlado (Chilli paste)
- 250 g Fresh red chillies, deseed all if you prefer less heat
- 1 large onion quartered
- 1 clove garlic
- 15 g olive oil
- 1 tablespoon lime juice
- to taste salt
- dash white pepper, ground
Terong (Eggplant)
- 2 Medium Eggplants, purple ones work better than green
- olive oil
- to taste salt
- to taste white pepper, ground
- 1 sprig coriander
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop onions at 3 sec/Speed 7. Place into basket to drain liquid.
Wash chillies and pat dry.
Cut chillies into 4cm lengths and deseed some or all.
Chop chillies a portion at a time at 5 sec/Speed 5. Scrape sides of bowl.
Add Olive oil and cook at Varoma Temp. for 15 mins/ Speed 1 with MC off.
Add onions, garlic, lime juice, salt and pepper. Place basket on top of cover and cook further at Varoma temp for 10 mins/Speed 1.
Slice the eggplants into 1cm thickness. Cut into halves if too large.
Drizzle with olive oil and season on both sides.
Grill or pan fry the eggplant until cooked about 2 minutes each side.
In the same pan, mix 3 tablespoon of chilli paste with the eggplant. Garnish with coriander and serve with hot rice.
Berlado / Chilli paste
Terong / Eggplant
Tip
Extra chilli paste can be kept refrigerated for 2 weeks.
You can use a little of the chilli paste to your vegetable stir fry.
You can also substitute the eggplants with prawns.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hairandwine: Glad you liked this! Great idea subsituting the chilli with some capsicum if you didnt have enough, especially for people who cannot take too much heat.
Cooked this recipe with eggplant and prawns,cooked each separately.
served with cauliflower rice.
froze leftover paste in ice cube for next time-fabulous taste(used a red capsicum as well as I only had 150g of Chilli)
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