Sambal Terong

Slice or halve the aubergines lengthwise, sprinkle lightly with salt, and set aside for 10 minutes to draw out excess moisture, then pat dry with paper towels.

Finely chop the garlic and Spanish onion, and dice the tomatoes into small pieces, keeping them separate for staggered addition to the pan.

Heat vegetable oil in a large frying pan or wok over medium-high heat, then fry the aubergine pieces until golden brown and slightly softened on both sides, then remove and set aside.

In the same pan with remaining oil, sauté the chopped garlic and Spanish onion over medium heat until softened and fragrant.

Add the chilli powder to the onion and garlic mixture, stirring continuously to toast the spice and coat the aromatics evenly.

Add the diced tomatoes to the pan and cook, stirring occasionally, until they break down and the sambal base becomes a thick, unified paste.

Stir in the brown sugar and season with salt to taste, balancing the heat of the chilli with a gentle sweetness throughout the sambal.

Return the fried aubergine to the pan, gently folding it into the sambal base, and cook together over low heat until the aubergine is fully coated and heated through.