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4 aubergines (eggplant), cut into 6cm
pieces, then halved
3 tablespoons oil
6 shallots, thinly sliced
5 red chilies, thinly sliced
1-2 teaspoons ground red chilies
2 tomatoes, cut
salt to taste
2 eggs, lightly beaten
200cc thick coconut milk
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Method:
Fry aubergines, then drain.
Arrange in a serving plate. Sauté shallots and chilies, then add
ground chilies, tomatoes and salt. Add beaten eggs, stir until
the sauce thickens, then pour in the thick coconut milk. Bring
to the boil. Pour over the fried aubergines. Serve hot.
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