Aubergine Relish ( Sambal Terong )

This is a relish which can be used hot or cold

2 small aubergines or 1 big one

1 big Spanish onion

4 cloves garlic

1 tbs vegetable oil

2 tsp chilli powder

1 slice terasi 

1 tsp brown sugar

2 big tomatoes

Aubergine Relish

Slice the aubergine and sprinkle it with salt, leave to stand for half an hour. Cut up the tomatoes and remove the seeds.

Crush the terasi and garlic together. Slice the onion thinly, andfry 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 minutes.

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 out them into the mixture, whole, when everything goes into the basin for streaming.