1 Tbsp chopped galangal
2 cloves of garlic, chopped
2 green Thai chilies, chopped
1 lemon grass, chopped
a little shrimp paste (belacan)
2 tsp fish sauce
1/4 tsp palm sugar
1 small lime
some corriander leaves
some basil leaves
Pound galangal, garlic, shallots, Thai chilies, lemongrass with a little shrimp paste into a fine paste. Set aside
Fry the eggplant until soft. Drain in paper towel.
In a wok, add a little oil and fry the ground paste for about 2 to 3 minutes. If you want you can add a chopped red chili. Now add the fried eggplants. Stir well and then add a little water and cook until soft. You can mash with your ladle.
Add palm sugar and some fish sauce. Adjust to your taste. Add some chopped cilantro leaves and some basil leaves and remove from heat. Serve hot with rice.