Egg Plant in Coconut Milk (Masak terong santen)
3 servings | 2 medium egg plants |
| 1 tbs. vegetable oil |
| 1 tsp. shrimp paste |
| 1 tbs. ground hot red peppers (or less for milder taste) |
| 1 cup coconut milk |
| 1 medium onion sliced thin |
Wash the eggplant and cut in 1 1/2 inch cubes or 1 inch strips 2 inches wide. Heat the oil and fry the onion and shrimp paste 1 minute. Add red pepper and fry another minute. Add coconut milk and eggplant and bring to a boil and simmer 25 minutes, until coconut milk is absorbed.
