Steamed Eggplant in Tangy Chilli Sauce

Steamed Eggplant with Tangy Chilli Sauce 
Steamed Eggplant with Chicken Rice Chilli N Tomatoes Sauce
This is an Indonesia Dish with I had in the 90s at an Indonesia Restaurant in Shenton Way for our monthly departmental lunch. It is known as Terong Balado –Baked Eggplant in Spicy Chilli Tomatoes sauce. I just discovered a quick and easy version, if you find the below too troublesome and want less cooking. For the Tangy Chilli Sauce, use the chicken rice chilli sauce ( and add tomatoes sauce (ratio 2:1) or to taste.  If you don’t consume any shallot and garlic, omit those and increase the ginger but not too much.
Preparation:      15 mins Cooking time:    10 mins
Ingredients (serves 2)
°         1 (200g) long slender eggplant, sliced
°         a small handful fresh coriander leaves, for garnish
Spicy Sauce
°         1 (125g) tomato, poached and peeled
°         25g ginger, sliced
°         25g shallot, peeled and sliced
°         25g garlic, peeled and sliced
°         2 fresh red chilli, seeded and finely chopped
°         1 tablespoon olive oil
°         1 tablespoon apple cider vinegar
°         1 teaspoon sugar
°         1/3 teaspoon salt
°         1 tablespoon tomatoes sauce or to taste
1.       Arrange the eggplant in a heat proof serving plate and steam for 10 minutes or until soft.
2.       Put tomato, ginger, shallot, garlic in a blender and blend till smooth.
3.       Heat the oil in a wok and pour in the spicy paste, Stir-fry for 2-3 minutes, add in the chilli and season to taste with vinegar, sugar, salt and tomatoes sauce.
4.       Pour sauce over the eggplant, garnish with coriander leaves and serve immediately.