Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 red chili peppers, sliced
- 5 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 tablespoon of water
Special equipment needed:
- Oven
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern.
3. In a small bowl, mix together the salt, sugar, tamarind paste, and water to make a marinade.
4. Brush the eggplants with the marinade, making sure to coat the flesh well.
5. Place the eggplants on a baking sheet lined with aluminum foil.
6. Bake the eggplants in the oven for 30-35 minutes or until they are tender and cooked through.
7. While the eggplants are baking, heat the vegetable oil in a pan over medium heat.
8. Add the sliced chili peppers and minced garlic to the pan and sauté for 2-3 minutes or until fragrant.
9. Once the eggplants are done, remove them from the oven and top them with the chili and garlic mixture.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 11g
Protein: 2g
Sodium: 590mg
Substitutions for ingredients:
- Red chili peppers can be substituted with any other type of chili pepper.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add chopped fresh herbs such as cilantro or parsley to the chili and garlic mixture for added flavor.
- Top the eggplants with crumbled feta cheese or grated Parmesan cheese for a cheesy twist.
Tips and tricks:
- Make sure to score the eggplant flesh before baking to allow the marinade to penetrate the flesh.
- Use a pastry brush to evenly coat the eggplants with the marinade.
- To make the eggplants spicier, add more chili peppers or leave the seeds in.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplants in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the eggplants on a platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, crumbled feta cheese.
Pairings:
This dish pairs well with steamed rice or crusty bread.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the eggplants are not cooked through after 35 minutes, continue baking them until they are tender.
- If the chili and garlic mixture is too spicy, reduce the amount of chili peppers used.
Food safety advice:
Make sure to wash the eggplants thoroughly before cooking and to handle them with clean hands to avoid cross-contamination.
Food history:
Betutu is a traditional Balinese dish that is typically made with chicken or duck. This recipe puts a vegetarian spin on the classic dish by using eggplants as the main ingredient.
Flavor profiles:
This dish is savory, slightly sweet, and spicy with a tangy kick from the tamarind paste.
Serving suggestions:
Serve this dish as a main course or as a side dish to a larger meal.
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Region: Indonesian