1 small tomato, cut into cubes
Thai basil leaves
1/4 cup water
1 tsp tamarind paste
salt & sugar, to taste
3 tbsp sambal dried shrimps
- Cut brinjals in half, lengthwise. Drizzle with oil.
- Grill brinjals on both sides until soft. Peel the skin off when it is cool enough to handle. With a fork, tear the brinjals into strips and place on a serving plate. Set aside.
- Heat a little oil in a frying pan and cook the tomato until soft. Add in sambal dried shrimps and water. Season with salt and sugar if necessary. Finally add in basil leaves.
- Pour sambal over brinjals and serve hot.