Spicy Eggplant

 

3 tablespoons oil

3 Asian eggplants (about

11/2 lbs/750 g), halved lengthwise

 

Sambal Paste

4–5 red finger-length chilies, sliced

5 shallots

2 tablespoons oil

1 large or 2 small tomatoes, deseeded, diced

1 tablespoon fresh lemon or lime juice

1 teaspoon salt

 

1 Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium–low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.

2 Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.

3 Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.

 

Serves 4

Preparation time: 15 mins

Cooking time: 15 mins