3 large chinese eggplant
1/4 cup oil
1 TB salt
6 shallots, thinly sliced
2 garlic, bruised and chopped
1 large tomatoes, sliced diagonally
1 small red ball pepper
2 TB sambal oelek
1 tsp sugar
pinch of salt
1 tsp sugar
4 TB sweet soy sauce
3 salam leaves
2 sliced galangal, soaked in water if using dried
Wash the eggplants, cut into 2 inches and cut again in half. Sprinkles with 1 TB salt, leave it for 20 minutes,
rinse and drain. This way is to prevent the bitternes of eggplants.
Heat the oven to 450°F. Place the eggpalnt on the baking pan and rub the eggplants all over with oil until
well coated. Arrange the eggplants skin down on the baking tray. Bake for 7 minutes, turn it over carefully and bake
for another 5 minutes. Turn off the oven without taking the pan out and I leave it fot another 5 minutes just to rest
the eggplant.
Heat the wok over medium heat, pour oil in and fry the shallots until transculent. Add the garlic and continue frying until fragrant. Add the rest of the ingredients continue cooking until the red ball pepper almost tender. Adjust the taste add the baked eggplants and stir carefully not to make the eggplant smush. Lower the heat and leave it for 5 minutes so the flavor will combine. Place on the serving dish.
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