EGGPLANT IN SPICY TOMATO SAUCE

Ingredients

• Rice Bran Oil for deep frying
• 450 gm Eggplant cut into wedges
• 3 Garlic cloves, chopped
• 2 cm Ginger, thinly sliced
• 5 red Cayenne Chillies seeded and sliced
• 3 tbls Tomato sauce
• 2 tsp Kecap Manis
• ¼ tsp gnd White Pepper
• ½ tsp Sugar
• ¼ cup Water
• 1 Eshallot, thinly sliced

Method

1. Heat enough Oil in a wok for deep frying. Once the Oil is hot, fry Eggplant wedges until golden brown, set aside.
2. In a pan, heat 2 tbls Oil over medium high heat, and sauté Garlic, Ginger, and Chillies until fragrant.
3. Add Tomato sauce, Kecap Manis, White pepper, Sugar, and Water. Mix well and bring to a boil.
4. Once the sauce boils, return the fried Eggplant into the frying pan and toss to coat with the sauce.
5. Turn off heat, transfer to a serving plate, garnish with thinly sliced eshallots, and serve immediately with steamed white Rice.