Chilli Eggplant (Sambal Terong)
Grill brinjal for 10-12 minutes till flesh is soft. Scrape flesh from the skin with a spoon and put in a bowl.
Grind chillies and blacan and add to pulp together with sugar and salt, and mix well.
- 2 green eggplant (brinjal or terong) -cut into half, season with salt and leave for 5 minutes
- 8 fresh chillies
- 1 piece dried shrimp paste (blacan) (5cm x 2.5cm or 2in x 1in) – flatten to make a patty and roast over low heat till brown
- 1 tsp sugar
- salt to taste