A spicy dish that was inspired from watching Bali travel shows. This spicy eggplant is a luxurious complement to an array of dishes. Filled with color and heat, this simple and accessible recipe goes with everything. Pour it over rice or a big bowl of veggies, eat it cold over a salad, chop it up and use it as a condiment to go with the rest of your meal.
Ingredients
coconut oil for frying
6 long Japanese eggplants, cut longwise
3 long red chilies, roughly chopped
4 garlic cloves, roughly chopped
2 shallots, roughly chopped
6 Roma tomatoes, roughly chopped
3 kaffir lime leaves
salt and pepper
Instructions
Add some coconut oil and eggplant to a large pan on medium heat.
Cook until quite soft and cooked all the way through. They should be slightly golden brown.
Remove and set aside. In the same pan on medium heat, add a splash of coconut oil, your chilies, garlic, shallots, salt and pepper.
Sauté for 5 minutes.
Turning up the heat to high, add the tomatoes and kaffir lime leaves.
Stir constantly and cook for 5 minutes.
Turn off the heat allowing it to rest for 5 minutes.
Blend until smooth.
Combine the eggplants and sauce together in the pan and reheat for 4-5 minutes.
Serve and enjoy!
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