Yield: 6 servings
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and
remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the
sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking
gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20
If you want this relish to be really hot–spicy hot–then take 4 green chillis, seed them and chop finely, and put them into
the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and
put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.