Terong Belado (Eggplant With Chilli Sauce)

• 2 large eggplants or 4 small eggplants, halved
• 5 tablespoons coconut oil
• 4 shallots, chopped
• 3 cloves garlic, chopped
• 2 cm ginger or 2 cm galangal, chopped
• 4 red chilies
• 400 g tomatoes, chopped or 1 can of peeled tomatoes
• 2 limes, juice of
• salt

1. Halve the eggplants and brush them with 3 tablespoons of oil.
2. Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
3. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
4. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
5. Stir in the lime juice.
6. Place the eggplant in a bowl and pour over the sauce.
7. Serve with rice or cut the eggplants and serve as part of a banquet.

eggplants, coconut oil, shallots, garlic, ginger, red chilies, tomatoes, salt

Taken from www.food.com/recipe/terong-belado-eggplant-with-chilli-sauce-56207 (may not work)