Brinjals with chilies

Grilled Brinjals with Sambal Sauce

Ingredients

3 brinjals

3 tbsp oil

Sambal sauce (combined and blended):

4 shallots

3 cloves garlic

4 dried chillies, seeded

5 fresh red chillies, seeded

6 – 7 bird chillies (cilipadi)

2 tbsp dried prawns, soaked and pounded

4 small limes (limau kasturi), squeezed for juice

Seasoning:

1 – 2 tbsp sugar or to taste

1 tbsp fish sauce

1/4 tsp salt
Method
Halve brinjals and soak in slightly salted cold water for four to five minutes. Remove and pat dry with kitchen towel. Sprinkle lightly with a dash of ground black pepper.

Arrange brinjal halves, cut side down, on a lightly greased grill pan. Grill until brinjal halves turn soft. Turn over and grill until the vegetable skins are charred. Remove on to a plate.

Stir-fry sambal sauce ingredients in 3 tbsp oil until fragrant. Add seasoning to taste and cook until gravy turns thick. Pour sauce over the brinjals and serve.