Chef Robert Phua · Tamarind Hill Malaysian Cuisine

Spicy Asian Eggplants

Serves 4

CHEF PHUA, formerly of Banana Leaf Malaysian Cuisine in Vancouver, has been luring fans of his award-winning Malaysian food to this inspired restaurant in New Westminster since 2006. This simple, delicious dish uses Asian eggplants, often sold as Japanese eggplants, which are longer and slimmer with a less woody texture than their Indian counterparts. A close relative of tomatoes and potatoes, these violet berry fruits are one of the essential vegetables of Southeast Asian cooking. Serve these eggplants over steamed jasmine rice or with roti, or any other flatbread, on the side.

½ cup chopped shallots

2 tsp chili paste

4 Tbsp vegetable oil

1 tsp shrimp paste

2 cloves garlic, crushed

¼ tsp salt

2 medium Asian eggplants, in ½- × 1 ½-inch pieces

1 Tbsp brown sugar

1 tsp fresh lime juice

PLACE SHALLOTS, CHILI paste, 2 Tbsp vegetable oil, shrimp paste, garlic and salt into a food processor and pulse for 2 to 3 minutes until the mixture becomes a paste.

In a wok, heat the remaining 2 Tbsp vegetable oil on medium-high. Reduce the heat to medium, add eggplants and cook for 3 minutes. Transfer eggplants to a large bowl, cover and set aside. Reduce the heat to low.

Stir in the shallot-chili paste and sauté for 1 minute. Increase the heat to high, then add eggplants, ¼ cup water, brown sugar and lime juice and stir well. Cover and cook for 3 to 4 minutes. Serve hot.

Asian eggplant