4 eggplant (aubergine)
4 tbsp cooking oil
1 tsp salt
Sambal paste, blended
20g dried shrimp, deep-fried and grounded
1 tbsp belacan, baked at 160 degrees Celcius for 10 minutes and pounded
5 red chillies, sliced
5 tbsp chilli paste
3 pips garlic, peeled
2 medium red onions, peeled
5 candlenuts, pounded
4 tbsp chilli sauce
1 cup of water
1 tbsp sugar
1 tsp salt to taste
Cut the eggplants into 2 inches long and then cut them into wedges. Rinse and drain well.
Sprinkle a little bit of salt and oil.
Heat the oil in a pan over medium heat and fry eggplants until lightly browned and soft. Dish out and set aside.
To make sambal paste, blend all ingredients with 1 cup of water.
Sauté until aromatic, then add in the chopped dried shrimps to the oil in the pan and sauté until fragrant about 5 minutes.
Stir-fry, then let it simmer for 3 minutes.
Add salt and sugar to taste.
To serve, place the sambal on top of eggplants.