I sliced my eggplant (long ones at the local Asian market) at a 45 degree angle. Fry my aromatics (dried shrimp or shrimp paste, chili, garlic, shallots and tamarind paste). Put in my sliced eggplant, add some high stock, and cook with a lid until eggplant is soft.
p/s After reading your blog, many of the articles that I wrote have remained as drafts. One such article is my “Sambal Heh Bee Eggplant”.]]>
I recently did Grilled Eggplants using Miso Paste.
Have a look when you are free.