1 long eggplant, diced into 2" triangular prism shape
1/2 red onion, diced
2 clove garlic and 1/2" ginger, minced into a paste
4 tbsp puteri chilli giling
In a wok at medium heat, add some oil and then add the diced onions. Add the ginger garlic paste and mix until the onions are translucent.
Add the chilli paste. Stir until you can see the oil on the surface of the sambal and the oil starts to 'break'.
Add some salt and eggplant. Stir well until the eggplants are softned. And that's it. Garnish with some coriander or daun sup and serve with some rice. Enjoy.