6 eggplants, rinse off and cut as desired then grilled
- 6 shallots or 1 red onion
- 1/2 cup fresh ground red hot chilies
- 1 tsp terasi (dried shrimp paste)
- 2 kaffir lime leaves
- 2 bay leaves
- 4 cherry tomatoes, halves
Chili Sauce 1. Grind shallot and terasi, combine with fresh ground red chilies. 2. Stir fry the grounded spices, bay leaves and kaffir lime leaves until fragrant. 3. Add tomatoes and keep stirring until well mixed. Then add grilled eggplant and season with sugar and salt, mixed well. Remove from the heat. Serve with warmed rice.