Spicy Eggplant from Brunei

Slice the purple eggplant into 1-inch thick rounds, then cut each round into halves or quarters to create manageable pieces.

Finely chop the red chilies, removing seeds if a milder heat level is preferred, and mince the small shallots.

Dice the tomato into small chunks, keeping aside any excess liquid.

Heat the 15 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat until it shimmers.

Working in batches if needed, add the eggplant pieces to the hot oil and fry until golden brown on both sides, stirring occasionally.

Push the fried eggplant to the side of the pan, then add the minced shallots and chopped red chilies to the center, cooking until fragrant.

Add the diced tomato to the pan and stir everything together, mixing the eggplant with the aromatics and spices.

Pour in the lime juice and sprinkle the half teaspoon of salt over the mixture, then toss everything together until well combined.

Reduce heat to medium and simmer for 2–3 minutes, allowing the flavors to meld and the excess moisture to reduce slightly.

Transfer the spicy eggplant to a serving plate and serve warm as a side dish or main course component.