This dish is often served at the rice stalls as an accompaniment to coconut rice. Many cooks at the stalls, and in the home, make up batches of different sambals to be stored and used for quickly made dishes like this one. At the hawker stalls the eggplants are generally deep-fried, but they could be baked in the oven instead. Serve as a snack with bread or as a side dish with rice or grilled meats.
Ingredients: (Serves 2 to 4)
- 6 shallots, chopped
- 4 garlic cloves, chopped
- 2 red chilies, seeded and chopped
- 1 lemon grass stalk, trimmed and chopped
- 5 ml/1 teaspoon shrimp paste
- 15 ml/1 teaspoon sesame oil
- 15-30 ml/1-2 tablespoons soy sauce
- 7.5 ml/1½ teaspoon sugar
- 2 slender, purple eggplants (aubergines), partially peeled in strips and halved lengthways
- Vegetable oil, for deep-frying
To garnish:
- 1 green chili seeded and finely chopped
- A small bunch each of fresh mint and cilantro (coriander), stalks removed, finely chopped
Method:
Using a mortar and pestle or food processor, grind the shallots, garlic, chilies and lemon grass to a paste. Beat in the shrimp paste and mix well.
Heat the sesame oil in a small wok or heavy pan. Stir in the spice paste and cook until fragrant and brown. Stir in the soy sauce and sugar and cook until smooth. Remove from the heat.
Heat enough oil for deep-frying in a wok or heavy pan. Drop in the eggplants halves and fry until tender. Drain on kitchen paper, then press down the center of each half to make a dip or shallow pouch. Arrange the eggplants halves on a plate and smear or brush them with the spicy sauce. Garnish with the chopped green chili, mint and cilantro leaves, and serve at room temperature.