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Ingredients: 1 kg ( 2 lb) eggplant (aubergine),cut in half lengthwise 3 tablespoons ( 50ml) cooking oil. Spice paste 2 tablespoons oil 50 g ( 1 ˝ oz) shallot,sliced 100 g ( 3oz) red chilli 1 teaspoon salt 1 big or 2 small tomatoes,roughly chopped 1 tablespoon lemon juice 2-3 tablespoon water optional. Preparations: 1. Heat oil in a pan and fry eggplant until golden brown.Drain on paper towel,then set aside discard oil. 2. To make the spice paste,blend the oil shallot,chillies and salt unil smooth sauté the chilli paste for 5 minutes then add tomatoes and sauté until soft.add lime juice to taste.If spice paste becomes too dry add a little water. 3. Coat the eggplant generously with the sambal. Serves 4 Preparation time : 10 mins Cooking time : 15 mins
Periplus
