Terong Belado (Eggplant With Chilli Sauce)

1. 1

   Halve the eggplants and brush them with 3 tablespoons of oil.

2. 2

   Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.

3. 3

   Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.

4. 4

   Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.

5. 5

   Stir in the lime juice.

6. 6

   Place the eggplant in a bowl and pour over the sauce.

7. 7

   Serve with rice or cut the eggplants and serve as part of a banquet.

* Per serving · 4 servings · Values may vary.

No additional tips available.