WATCH: Gordon Ramsay’s take on Indonesian eggplant balado

8 servings Prep: 20 mins, Cooking: 20 mins
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PARTNER CONTENT with National Geographic.

By Food24 September 17 2020
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Ingredients (14)

10 baby aubergines — chopped
1/4 cup fine sea salt
6 fresh red chilli — finely diced
10cm lemongrass stem — finely diced
6 garlic cloves — finely diced
5cm fresh ginger — finely diced
5cm galangal — finely diced
125 ml grapeseed oil
6 shallot, finely diced
1 tbsp shrimp paste
2 fresh tomatoes — diced
1 bunch fresh garlic chives — finely chopped
4 lime leaves — fresh
1/2 cup ikan bilis — or dried white anchovies
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  1. Chop the aubergines and sprinkle with salt, leave to strain over a sieve for 20 minutes.
  2. In a mortar combine the chilli, lemongrass, ginger and galangal and mash into a fine paste.
  3. In a large frying pan or wok, heat the grapeseed oil.
  4. Fry the aubergine until lightly golden. Remove from the pan and drain over a rack.
  5. Fry the shallots, shrimp paste, garlic chives and fresh tomatoes.
  6. Add the chilli paste and mix thoroughly.
  7. Add the cooked aubergine and salt and pepper to taste.
  8. Add the anchovies and serve.

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