Spicy Eggplant and Egg Medley

Ingredients:

• 4 large eggs, boiled and peeled
• 1 large purple eggplant, cut into pieces
• For the Spice Paste:
  • 1/2 oz green chilies
  • 1 ripe red tomato
  • 5 shallots
  • 3 cloves garlic
  • 1/2 teaspoon toasted shrimp paste
  • Salt, to taste
• Cooking oil, for frying

Instructions:

1. Prepare the Eggs:

   • Heat a small amount of oil in a pan over medium heat. Fry the peeled boiled eggs briefly until they are lightly golden. Remove and drain on paper towels.

2. Fry the Eggplant:

   • In the same pan, add more oil if needed and fry the cut eggplant pieces until they are tender and lightly browned. Remove and drain on paper towels.

3. Make the Spice Paste:

   • In a blender or food processor, combine the green chilies, red tomato, shallots, garlic, and toasted shrimp paste. Blend until you have a smooth paste.

4. Cook the Spice Paste:

   • Heat a bit of oil in a pan over low heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil starts to separate from the paste.

5. Combine and Serve:

   • Add the fried eggplant and eggs to the spice paste in the pan. Stir well to coat the eggplant and eggs with the paste. Cook for an additional 2-3 minutes to ensure everything is heated through and well combined.

6. Serve Hot:

   • Transfer the dish to a serving plate and enjoy it hot. This flavorful combination makes a wonderful accompaniment to steamed rice or as a side dish.

Enjoy this spicy and savory dish that beautifully balances the rich flavors of eggs and eggplant with a vibrant, aromatic spice paste.