Eggplant in spicy chilli

Name: Eggplant in spicy chilli
Cuisine: British
Ingredients: 6-10 small long eggplants; 1 cup salted fish; 6 green chillies; 1/2 cup oil; 10 thai chillies; 5 eshallot or 1 red onion; 5 garlic cloves; 1 truss tomato; 10 kaffir lime leaves (deveined); 1 tsp belacan (optional); 1 tsp sugar

Daisy @Daisy

Canberra

Another Indonesian home style dish.

Daisy @Daisy

Canberra

Another Indonesian home style dish.

Saved

Ingredients

6-10small long eggplants
1 cupsalted fish
6green chillies
1/2 cupoil
Sambal sauce
10thai chillies
5eshallot or 1 red onion
5garlic cloves
1truss tomato
10kaffir lime leaves (deveined)
1 tspbelacan (optional)
1 tspsugar

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Steps

1

Blend all sambal ingredients using food processor and slow fry in heated oil. Set aside.
2

Cut eggplants into half or quarters depend on the size and fry in batches. Set aside.
3

Using a small pan, fry salted fish until brown, add green chillies and sambal. Cook until green chillies half cooked.
4

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