Step 1 Slice, soak and deep-fry eggplants
Slice eggplants into strips, 2 inches in length. Sprinkle 1 tsp salt and rub into eggplants, then set asidefor 20 minutes. Strain and pat dry with paper towels
Heat up 2 cups of oil in a pot on medium heat, deep-fry eggplants until golden brown for about 2 minutes
Step 2 Blend chili paste and cook sambal chili eggplants
In a blender, add shallots, chili, garlic and lime leaves. Blend into a fine paste and set aside.
In a pan on medium heat, toast belacanuntil aromatic.
OR USE SAMBAL STANDARD
Add toasted belacan to the chili pastein the blender, blend.
Heat 4 tbsp oil in a pan under medium heat.
Add sliced onion, chili paste and 1 tsp sugar. Fry until fragrant.