I stumbled across this recipe from Elinluv's blog. Personally, I love eggplants, so when I saw this recipe, I knew I had to give it a try. I gave it a little twist, so here's my version.
2 eggplants, washed and thinly sliced (I also removed the skin)
1 tbsp fried shallots
2 tbsp dried shrimps
1 sprig of coriander, finely minced
3 pieces of cili padi, finely sliced
Juice of 2 kasturi lime
1 tbsp soy sauce
1 tbsp fish sauce
3 vegetable oil
1. Bring 3 bowls of water to a boil in a wok. In the meantime, arrange the thinly sliced eggplants on a deep dish. Let it steam for 8-10 minutes, or until they soften. They should appear slightly translucent when they are soft.
2. Soak the dried shrimps in hot water for about 5 minutes. Drain the water, and finely chop the dried shrimps.
3. In a saucepan, heat up the oil. Once it comes to a sizzle, turn the fire down to medium-low and let it sit for about a minute. Then, gently slide the dried shrimps and cili padi into the hot oil. Brown them until they are fragrant. Drain them out from the oil and set aside.
4. With the same oil, bring it to a slight sizzle again. Just before putting in the soy sauce, turn the fire down to medium-low. Let the soy sauce and oil incorporate.
5. Arrange the dried shrimps, cili padi and fried shallots atop the eggplants. (If there is some water from the deep dish, drain it away.) Sprinkle the coriander atop the eggplants too.
6. Carefully pour the gravy onto the dish, making sure that it coats each and every eggplant evenly. As a final touch, pour the juice from the kasturi lime onto the dish generously.
7. I served this hot with rice, and it was delicious. It was savoury, yet tangy with the distinctive taste of lime and fish sauce.
Thank you, Elinluv for sharing this.