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  • 2 small Aubergines
  • 1 large Spanish onion
  • 4 Cloves garlic
  • 1 Tbsp Vegetable oil
  • 2 tsp Chilli powder
  • 1 slice Belacan ( Terasi or shrimp paste)
  • 1 tsp Brown sugar
  • 2 large Tomatoes


  1. Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
  2. Cut up the tomatoes and remove the seeds.
  3. Crush the shrimp paste and garlic together.
  4. Slice the onion thinly, and fry until slightly brown.
  5. Add the garlic and shrimp paste, the sugar and the chilllie powder.
  6. Put in the aubergine, and mix well.
  7. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes.
  8. Taste, and add salt if necessary.
  9. Transfer the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.