Ingredients
- 8 or 9 small green eggplants
- 25g of dried Bombax Ceiba
- ½ teaspoon shrimp or fish paste
- Sliced green chillies (around 6 or 7 chillies)
- Chicken Stock and Salt to taste
How to do?
1. Cut each eggplant into four parts.
2. Wash the cut eggplant and dried Bomboz Ceiba
3. Place them into saucepan
4. Add some water, sliced chillies and shrimp paste.
5. Wait until eggplant and Bombax Ceiba are cooked well
6. Taste to try the seasoning
Ready to serve!
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