Ingredients:
2 purple aubergines (eggplants), weighing about 300g
400ml thick coconut milk
5 shallots, finely sliced
3 garlic cloves, finely sliced
2 tomatoes, slice into rounds
1 spring onion, finely sliced
1 tsp sugar
mild vinegar, to taste (rice vinegar is good)
salt and freshly-ground black pepper to taste
oil for frying
For the Spice Paste:
2 large red Chillies, de-seeded and chopped
1/2 tsp roasted shrimp paste (Terasi) (optional)
Method:
Cut the aubergines/eggplants in half lengthways. If too large then cut into quarters. (If necessary soak the aubergines in a salty water to prevent them from oxidising and turning a brownish colour, rinse and dry them properly).
Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain on kitchen paper.
Combine all ingredients for the paste in a mortar/grinding stone and grind until smooth.
Heat 2 tbsp oil in a wok and use to stir-fry the spice paste, sliced shallots and garlic. Stirring all the time until fragrant (about 2 minutes).
Add the coconut milk and bring to a boil. (Stir occasionally to prevent the coconut milk from burning.)
Adjust the seasoning. Add the vinegar, salt and sugar.
Continue to simmer until the sauce is quite thick.
Add the sliced tomatoes and spring onions. Return to simmer and cook for about 1-2 minutes only (you don't want to over-cook).
Arrange the fried aubergines on a serving plate and pour the sauce over them evenly.
Serve immediately.
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