Spicy Balado Eggplant

Ingredients

• 2 medium eggplants, cut into desired pieces
• 100g red chilies (adjust to your spice preference)
• 5-7 shallots
• 3 cloves garlic
• 1 medium tomato
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon sugar (or to taste)
• 2 kaffir lime leaves (optional)
• Cooking oil for frying and sautéing

Instructions

1. Wash and cut the eggplants into bite-sized pieces. Lightly fry them until tender and slightly browned, or steam them until tender. Set aside.
2. Prepare the spice paste: In a food processor or mortar and pestle, blend or finely grind the red chilies, shallots, garlic, and tomato until a smooth paste is formed.
3. Heat 3-4 tablespoons of cooking oil in a pan or wok over medium heat. Add the prepared spice paste and sauté until fragrant and the oil separates from the paste (this indicates the spices are well cooked), about 5-7 minutes.
4. Add salt, sugar, and kaffir lime leaves (if using) to the spice paste. Stir well and continue to cook for another 2-3 minutes.
5. Add the pre-cooked eggplant pieces into the pan. Gently mix until all the eggplant pieces are thoroughly coated with the balado sauce.
6. Cook for another 2-3 minutes, stirring occasionally, allowing the flavors to meld.
7. Remove from heat and serve hot with steamed rice.