Brinjal Sambol

Description

Sri Lankan eggplant

Ingredients

• 4 eggplants
• 75 g onion
• 1 chile, fresh
• 250 ml oil
• ½ tsp salt
• juice of 1 lime

Procedures

1. Wash the eggplant, then cut into fairly small dice.
2. Chop the onion and chile.
3. Heat the oil and fry the eggplant until browned.
4. Remove and drain.
5. Place in a dish, add the onion, chile, salt and lime juice and mix well.