Terong Belado (Eggplant with Chilli Sauce)

Eggplant South East Asian style.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 2  large eggplants or 4  small eggplants, halved
• 5  tablespoons coconut oil
• 4  shallots, chopped
• 3  cloves garlic, chopped
• 2  cm ginger or 2  cm galangal, chopped
• 4  red chilies
• 400  g tomatoes, chopped or 1  can  of peeled tomatoes
• 2  limes, juice of
•  salt

Directions

1. Halve the eggplants and brush them with 3 tablespoons of oil.
2. Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
3. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
4. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
5. Stir in the lime juice.
6. Place the eggplant in a bowl and pour over the sauce.
7. Serve with rice or cut the eggplants and serve as part of a banquet.