Spicy stirfry of eggplant
6 green aubergines / eggplant (thin and elongated)
100 gr ikan teri, fried (dried anchovies)
10 red rawits
4 red lomboks
4 spring onion
5 cloves garlic
3 cm laos
2 salam leaf
1/2 tsp palm sugar
Cut the aubergines into pieces, the rawits, the lomboks, the spring onion and the garlic in thin slices. Grate de laos.
Heat in a pan some oil and fry the eggplants until done and set aside. Heat in a pan 2 tablespoons of oil and fry the garlic, spring onion, laos, salam, rawits and lomboks for 4 minutes. Add the ikan teri, the aubergines and the palm sugar and fry for 3 minutes.