- 2 ea red peppers
- 3 ea plum tomatoes
- 10 ea dried red chilies, soaked in hot water for 30 minutes
- 5 ea garlic
- 4 ea shallots
- 1 tbsp sugar
- 1 ea lime
- 4 tbsp canola oil
- 3 Japanese eggplant
- 2 tbsp basil, chopped
- 1 green chili, finely sliced
1. Roast the red peppers over a flame until their skins are blackened all-around. Put it into a bowl, cover, and let it steam for 30 minutes. Then peel the skin and rough chopped them.
2. Take the core out of each tomatoes and mark a X on top as well. Add them to boiling water for 2 minutes. You want to cook them a little bit. Peel the skin away, and rough chopped them.
3. Rough chopped the garlic and shallots, add it to a food processor or a mortar and pestle, with the dried red chilies to make a paste. Add this mixture to the cut roasted red peppers and blanched tomatoes.
4. Heat 2 tbsp oil in a frying pan and fry the paste over moderate heat for about 3 minutes, or until it thickens into a jam. Season to taste with lime juice, sugar, and chopped basil.
5. Cut the eggplant in half lengthways and season with salt and pepper. Heat the oil in a large saute pan and pan-roast the eggplants until softened and browned. You will need to add more oil into the pan because the eggplant absorb it like a sponge.
6. Combine the roasted eggplant with the spicy tomato jam on serving plates, spoon some more jam on top,chopped basil, and finely sliced green chili.
Rice Wine Vinegar 