Sautéed Eggplant with Sardines
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Purple) | 2 pieces |
| Canned Sardines | 1 can |
| Red Chili Peppers | 5 pieces |
| Bird’s Eye Chili | 5 pieces |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Ginger (crushed) | To taste |
| Green Chili (sliced) | 5 pieces |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare the Eggplant: Cut the eggplant into small pieces. Place in a bowl and wash with salted water to reduce bitterness.
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Make the Spice Paste: Grind the red chilies, shallots, and garlic together until smooth.
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Sauté the Aromatics: Heat oil in a frying pan over medium heat. Sauté the ground spice mixture, adding in the crushed ginger and sliced green chilies until fragrant.
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Combine and Cook: Add salt and sugar to the sautéed mixture, then incorporate the eggplant, stirring well. Add a splash of water, cover the pan, and allow it to cook until the eggplant softens.
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Add Sardines: Gently stir in the canned sardines, mixing carefully to combine. Cover the pan again and cook for a few more minutes, adjusting seasoning to taste.
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Serve: Once the dish is well-combined and flavorful, turn off the heat. Serve warm and enjoy!
This delightful combination of sautéed eggplant and sardines offers a burst of flavors, perfect for a quick and satisfying meal.
