Ingredients
Serves 42 medium-sized organic eggplants, cut into 2cm cubes
2 tbsp coarse salt
1 bulb garlic, finely chopped
10-15 long red chillies, finely chopped
1 cup dried shrimp, soaked for 20 minutes then drained and finely chopped
2 tsp sugar
2 tbsp desiccated coconut
½ cup peanut oil
Method
In a fry pan, add ¼ cup of peanut oil and fry the chilli and garlic for 10 minutes over medium low heat until the chilli turns a dark shade of red. Add dried shrimp and sugar and fry for another 3 minutes. Set aside.
In a large tray, salt the eggplant and leave it for 45 minutes. At the end of the 45 minutes, squeeze and discard the liquid from the eggplant. In a wok, heat up remaining peanut oil and fry eggplant chunks over medium high heat for ten minutes. Add desiccated coconut and the chilli and garlic mix and fry for another minute. All done!