Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

• 5 purple eggplant
• 3 Tbsp coconut milk
• 2 tomato, diced
• 1 chunk ginger, crushed
• 100 g anchovy / small shrimp, fried briefly
• 250 ml water
• 5 spring onions
• 2 cloves garlic
• 5 large red chilies
• 8 cayenne peppers (to taste)
• 2 hazelnuts
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp shrimp paste
• to taste Sugar and salt

1. Wash the eggplant, cut from the tip to the base (do not to break apart, leave the top end uncut).
2. Soak eggplant in salted water about 10 minutes.
3. Steam, friy, or grill the eggplant until wilted (not too done, so it still feels crunchy).
4. Arrange in a serving dish and set aside.
5. SAUCE: Saute ground spices until fragrant, add the coconut milk and mix well.
6. Add water and cook until boiling.
7. Add diced tomatoes and remove from heat.
8. Pour sauce and other seasoning above on top of eggplant, top with the already fried anchovies or shrimp.
9. Ready to be served!

purple, coconut milk, tomato, ginger, shrimp, water, spring onions, garlic, red chilies, cayenne peppers, hazelnuts, turmeric, coriander powder, shrimp, sugar

Taken from cookpad.com/us/recipes/268164-fried-eggplant-in-spicy-coconut-milk-sauce-fofoki (may not work)