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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve the eggplants and brush them with 3 tablespoons of oil. | 2. Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften. | 3. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle. | 4. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. | 5. Stir in the lime juice. | 6. Place the eggplant in a bowl and pour over the sauce. | 7. Serve with rice or cut the eggplants and serve as part of a banquet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	halved		-	-	-	-
coconut oil	5	tablespoons		606.56	0.0	0.0	67.3608
shallot	4		chopped	460.8	107.52	16.0	0.64
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
ginger	2		chopped	3.2	0.7108	0.0728	0.03
red chilies	4			-	-	-	-
tomato	400	can	chopped peeled	24827.5862	5505.2474	1295.3523	215.8921
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.