 | Cut each eggplant in half and cut
again in 2 or 4 pieces. |
| Heat 10 Tbs. oil and deep fry the
eggplant pieces. Cover the wok and let it stand for a while. |
| Open cover and turn the eggplants
side to side until soft and well cooked. |
| Put eggplant pieces onto a serving
platter. |
| Combine all spice paste ingredients
and grind coarsely. |
| Heat 5 Tbs. oil over medium high
heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the
spice paste. |
| Then, lastly pour the sauted spice
paste onto the eggplant pieces and ready to serve. |
