Fried Eggplant with Chili Sauce

Image via Wikipedia

Ingredients

• 4 medium-sized thin Asian eggplants
• 4 tbsp. oil
• 8-10 dried chilies
• 1 tbsp. Tamarind pulp 
• 4 tbsp. water
• 2-4 fresh red chilies, seeds removed and chopped
• 6 shallots, chopped
• 2 cloves garlic, chopped
• 3 tbsp. oil
• 2 tsp sugar
• 1 tsp salt

Method

1. Cut dried chilies into ¾-inch lengths and soak in warm water for 10-15 minutes until softened. When softened, remove as many seeds as possible with your fingers. Set chilies aside.
2. Soak tamarind in the 4 tbsp of water for 3-5 minutes then squeeze and strain to obtain the juice. Discard the sediment that remains. (If you can’t find tamarind pulp in your area, you can mix an equal amount of white vinegar or lime juice with the water instead)
3. In blender or food processor, grind soaked chilies, fresh chilies, shallots and garlic to a paste-like consistency.
4. Heat 3 tbsp. oil in wok or small frying pan and cook chili paste over low heat, stirring constantly so it does not burn, about 10 minutes. 
5. Add strained tamarind juice, sugar and salt and cook for another minute or two. Remove from heat and set aside.
6. Remove eggplant stalks and cut each in half lengthwise. 
7. Heat 4 tbsp oil in frying pan and fry eggplant halves, in small batches, until lightly browned on both sides.
8. Place eggplant on serving dish and spoon chili sauce over top. 
9. Serve with steamed rice. Makes 4 servings