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. ---------------------------------------------------------------------------
Nutrition
Ingredients
