Blend all sambal ingredients using food processor and slow fry in heated oil. Set aside.

Cut eggplants into half or quarters depend on the size and fry in batches. Set aside.

Using a small pan, fry salted fish until brown, add green chillies and sambal. Cook until green chillies half cooked.

Add eggplant into the pan and put about 2 TBSP water. Cook until all water evaporated. Serve with steam rice.