2 green eggplant, cut into half, season with salt and leave for 5 minutes
8 fresh chillies
1 piece (5 x 2.5cm) dried shrimp paste, flatten to make a patty and roast over low heat till brown
1 tsp sugar
salt to taste
Method:
- Grill eggplant for 10-12 minutes till flesh is soft. Scrape flesh from the skin with a spoon and put in a bowl.
- Discard skin.
- Grind chillies and shrimp paste and add to eggplant pulp together with sugar and salt, and mix well.
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