• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • (A):
  • 500g eggplant, cut lengthwise into halves
  • 3 tomatoes, cut into halves
  • 4 red chillies, halved and seeded
  • 2 green chillies, halved and seeded
  • (B) Pounded:
  • 100g shallots
  • 2 cloves garlic
  • (C):
  • 1 tsp Lee Kum Kee shrimp sauce
  • 3 tbsp chilli paste
  • Salt to taste
  • A dash of pepper
  • 2 tbsp sugar
  • 250ml water

Instructions

  1. Heat oil in a wok and fry (B) until aromatic.
  2. Add in (C) and fry briefly.
  3. Add in water. When it boils, add in (A) and lower the flame and simmer for 15 minutes.
  4. Cook until egg plants are soft and gravy is thick.
  5. Dish out and serve.

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