Mangui Bilada Peder

Ingredients
2 large eggplant or 4 small eggplant, halved
5 tablespoons coconut oil
4 shallot, chopped
3 cloves garlic, chopped
2 cm ginger or galangal, chopped
4 red chilies
400 g tomato, chopped or 1 can of peeled tomato
2 lime, juice of
salt
Directions
Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 180 degrees Celsius for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chilies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Place the eggplant in a bowl and pour over the sauce. Serve with rice or cut the eggplants and serve as part of a banquet.