Spanish Eggplant Belado with Sultan Premium Basmathi ERA

Ingredients

3 Eggplant, cut into small pieces

1/2 Cup of Cooking Oil

1 teaspoon of Salt

For sambal belado:

2 red capsicums

2 red chilies

3 shallots (chopped)

4 cloves of garlic (chopped)

1 tablespoon chili powder

1 tablespoon Paprika

1/2 tablespoon of white cumin

1 cup coriander leaves

1 Cup of dry chili paste

1 tablespoon Sugar, salt and pepper to taste

2 Cups Sultan Premium Basmathi ERA Rice, washed and soaked for 30 minutes before cooking.

Roast Capsicum, chilli, garlic and onion in the oven
Put all the baked ingredients into a food processor. Add oil, salt and pepper to taste, and mix cilantro into a paste.
Eggplant cut into small pieces. Sprinkle with salt to prevent the eggplant from turning brown.
Heat cooking oil in a pan on high heat. Pat the eggplant dry and fry for about 2 minutes until it changes color.
Once the eggplant is fried, place on a wire rack to remove excess oil, and set aside. Remove the oil from the pan and leave about 3 tablespoons of oil.
Heat the oil and cook the spice paste until fragrant, about 8 minutes. Add the fried eggplant and cook for another 2 minutes.
Serve with cooked Sultan Premium Basmathi Rice.