(You can have either eggs or eggplants)
8 hard boiled eggs, deep fried and cut in two
or, about 500gr eggplants, cut into pieces and fried or baked
Enough canola oil
Put these spices into food processor and process into a smooth paste:
6 long red chillies
5 small chillies
1 medium spanish onion
1 medium tomato
1 cup water
3 tablespoons Indonesian sweet soy as needed
1 teaspoon Tamarind paste
2 teaspoon castor Sugar
Juice of 1 lime
Garnish ingredients (optional)
Chopped small chillies
Chopped coriander leaves
Heat the oil in the pan on a medium heat, stir fry the smooth spices till fragrant for about 3 minutes or until a thick paste forms.
Reduce the heat and add the soy ingredients.
Add the eggplant and make sure they are thoroughly coated in the chilli sauce.
Transfer to plate and garnished with chopped coriander leaves and chopped small chillies.
Cut egg in half and set on the plate and topped with the chilli sauce, garnished with chopped coriander leaves and chopped small chillies