Simple recipe of a quick west Sumatra-style spicy aubergine. Each household has their own recipe for the sauce, but this one is easiest and tastiest.
Slice the aubergines into wedges, rub them with salt and leave for 15 minutes to remove the moisture.
Once the moisture is out, rub it with a kitchen towel to remove the moisture and excess salt.
Fry the aubergine in oil until golden brown (around 2-3 minutes), set aside.
In a blender, mix the shallot, garlic, peppers, cayenne, and 1 tsp of oil to make the sauce.
Saute the sauce until aromatic, if it dries out before the aroma comes out, add a bit of water (or vegetable stock).

Add the chopped tomatoes to the sauce, stir, and cook until the tomato is soft.
Now add your seasonings (salt, pepper, sweetener, and lime juice) to taste.
Add the cooked aubergine and give it a mix for 2-3 minutes.
Turn off the heat, and your aubergine balado is ready to be served with a bowl of warm white rice.

3 Chinese aubergines (eggplants) (1 large aubergine)
Salt
1 tbsp of cooking oil to fry the aubergine (you can also bake them)

For the sauce:
7 cloves of shallots
2 cloves of garlic
1 medium tomato, chopped roughly
3 large red peppers
6 long red cayenne peppers
2 kaffir leaves
1 tsp of oil

salt
pepper
lime juice
sweetener of your choice (equal to 2 tsp of sugar)