Sambal Terong (eggplant sambal)

2 baby eggplants, sliced thickly
3 large red chillies, sliced
3 red birds eye chillies, sliced
3 shallots, sliced
1 clove garlic, sliced
1 spring onion, sliced
1 tsp palm sugar
salt to taste

Fry eggplant pieces until browned and cooked through – set aside.
Fry chillies, shallots, garlic and spring onion until soft.
Pound roughly, add palm sugar and then eggplant – crush and mix well.
Serve at room temperature.

Inspired by Rumah Makan Padang Ayah – Ambon