Terung Lemak ( Aubergines in Coconut Gravy)

This recipe, courtesy from Recipe book: Nyonya Favourites.

Spice Paste:
50g (1/2 cup) chopped shallots
2 tablespoons dried shrimps
5 medium fresh red chillies, deseeded
1/2 teaspoon shrimp paste (belacan)

Ingredients:
600g (1lb 6 oz) aubergine (eggplant)
2 tablespoons oil
250 ml (1 cup) thick coconut milk
250 ml (1 cup) water
1/2 teaspoon salt



Method:
1. Slice aubergine about 1 cm (1/2 in) thick.
2. Lightly brush slices with oil and dry fry in a pan over low heat; alternatively grill or bake in a moderate oven for 10 minutes. The aubergine does not need to be cooked through.
3. To prepare the Spice Paste, blend all ingredients to a smooth paste.
4. Saute Spice Paste in 1 tablespoon oil until fragrant.
5. Add the water, coconut cream, salt and aubergine and simmer until the vegetable is soft.


6. Serve with steamed rice.


Serves 4. The coconut milk made this dish feel so rich.