Ingredients:
2 large eggplants or 4 small eggplants, halved
5 tablespoons coconut oil
4 shallots, chopped
3 cloves garlic, chopped
2 cm ginger or 2 cm galangal, chopped
4 red chilies
400 g tomatoes, chopped or 1 can of peeled tomatoes
2 limes, juice of
salt
Directions:
Halve the eggplants and brush them with 3 tablespoons of oil.
Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
Stir in the lime juice.
Place the eggplant in a bowl and pour over the sauce.
Serve with rice or cut the eggplants and serve as part of a banquet.
Servings: 2-4
Time preparation: 20 min.
Time total: 60 min.