Terong Belado (Eggplant with Chilli Sauce)
Eggplant South East Asian style.
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DIRECTIONS
- Halve the eggplants and brush them with 3 tablespoons of oil.
- Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
- Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
- Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
- Stir in the lime juice.
- Place the eggplant in a bowl and pour over the sauce.
- Serve with rice or cut the eggplants and serve as part of a banquet.
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