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Spicy Eggplant from Brunei

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Description Edit

Ingredients Edit

Spice Paste Ingredients:

  • 100 gram red chilies
  • ˝ tsp. salt
  • 1 tomato
  • 7 small-sized shallots

Directions Edit

  1. Cut each Eggplant in half and cut again in 2 or 4 pieces.
  2. Heat 10 Tbs. oil and deep fry the Eggplant pieces. Cover the wok and let it stand for a while.
  3. Open cover and turn the Eggplants side to side until soft and well cooked.
  4. Put Eggplant pieces onto a serving platter.
  5. Combine all spice paste ingredients and grind coarsely. Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
  6. Then, lastly pour the sauted spice paste onto the Eggplant pieces and ready to serve.

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