Aubergines with Spicy Paste Recipe

Aubergines with Spicy Paste Recipe

(Malaysian Recipes)

1 tablespoon tamarind pulp

4 tablespoons water

6 tablespoons oil

⅓ teaspoon salt

1 tablespoon sugar

1 tablespoon tomato paste

2 slim purple aubergines, or 5 small Japanese aubergines

Spice paste:

8 dried red chilies, soaked until soft (can be reduced if prefer not so spicy)

10 shallots, peeled

6 cloves garlic

1 stalk lemon grass (serai), use only the bottom white part

1 tablespoon dried shrimp paste (belachan)

Method:

Knead tamarind with water until pulp dissolves, then strain.  Grind spice paste ingredients until fine.  Heat oil in a wok over medium heat.  Fry spice paste for 5-6 minutes or until fragrant, then add tamarind liquid, salt, sugar and tomato paste and cook for 1 minute more.  Keep spice paste warm.  Halve aubergines lengthways.  If using big ones, cut each half into three pieces.  Aubergines can either be flash-deep-fried in hot oil until tender, pan-dry them with a little oil in a non-stick pan over high heat, turning frequently or blanch or steam them for 2 to 3 minutes, until soft.  Pour spice paste over aubergines and serve hot with steamed rice.