Aubergines with Coconut Milk Sauce

Notes, Tips & Tricks It taste little bit sour but good! Many sources suggest difference versions, whether shrimp paste is used or not in this recipe. The choice is yours! Ingredients Ingredients for 4 persons: 2 purple aubergines / eggplants, weighing about 300 gram/10 oz 400 ml/ 14 fl.oz thick coconut milk 5 shallots, finely sliced 3 cloves garlic, finely sliced 2 tomatoes, slice to taste 1 spring onion, finely sliced 1 tsp sugar 1 tbsp mild vinegar pepper to taste salt to taste oil for frying Spice for the paste: 2 large red Chillies, de-seeded, chopped 1/2 tsp roasted shrimp paste / Terasi (optional) Step-by-Step Instructions: 1 Cut the aubergines/ eggplants in half lengthways. If too large then cut in quarters. 2 (If necessary soak aubergines in a salty water to prevent the brownish colour, rinse & dry them properly). 3 Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain. 4 Put all ingredients for the paste in a mortar/grinding stone and grind until smooth. 5 Heat 2 tbsp oil in a wok & strir-fry the spice paste, sliced shallots & garlic. Stirring all the time until fragrant. 6 Add the coconut milk & bring to boil. Stir occasionally to prevent the coconut milk from separating. 7 Adjust the seasoning. Add the vinegar, salt and sugar. 8 Continue to simmer until the sauce is quite thick. 9 Add the sliced tomatoes & spring onions. Simmer for about 1-2 minutes only to prevent overcooked. 10 Put the fried aubergines on a serving plate & pour the sauce over them evenly. Serve right away.

Unbalanced

% Daily Values based on a 2,000 calorie diet