Grilled Eggplant with Tomato Chilli Sauce

Description:
I find this dish is suitable for appetizer. It's unique and it salivates our mouth for the main dish.

The dish is inspired by the Italian and Indonesian food. The eggplant is sliced and charred grilled similar to Italian eggplant parmesan and the chilli sauce is Indonesian style. The addition of holy basil makes the dish added to a more complex aroma.

PS: Gak jadi diikutkan ke MFM... terongnya gak terlihat ungu lagi.. hua....



Ingredients:
1 eggplant, sliced and sprinkle some salt then pat dry
Holy (Thai) basil leaves
Olive oil, extra virgin

Chilli Sauce (adapted from Fitri's recipe):
1 tomato
half red onion, chopped
2 cloves of garlic, chopped
4 Tbsp garlic chilli sauce, Lee Kum Kee
1 Tbsp olive oil, extra virgin
2 tsp sugar
2 tsp aged white wine vinegar
1 tsp chicken stock powder, Massel
a dash of salt, optional



Directions:
Make the sauce first. Blend all of the ingredients for the chilli sauce with a stab blender until smooth. Put the sauce in a small saucepan and cook over low heat until the sauce thickened. Put aside.

Sprinkle some oil on the eggplant and grill until done but not too soft.

Place one piece of grilled eggplant on a plate, sprinkle with some drops of olive oil and top with one piece of holy basil leaf. Serve warm.