Ingredients /nutrition
- 2 1/2 tbsp vegetable oil
- 4 aubergines (eggplant), cut into bite size pieces
- 6 thinly sliced shallots
- 4 thinly sliced red chilies
- 2 tsp ground red chilies
- 2 quartered tomatoes
- salt to taste
- 2 lightly beaten eggs
- 200 cc thick coconut milk
Methods / instructions
- Heat up oil in a pan and fry aubergines.
- Remove from heat, drain on kitchen paper towel and arrange in serving plate.
- Saute shallots, chillies and add remaining ingredients.
- Bring to boil, reduce heat and cook until sauce thickens.
- Pour over fried aubergines.
- Serve immediately.
Servings: 4
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