Oriental Eggplant w/ Belacan Serving Size - 4 Prepared By - Rey Recipe Rating
			4 cloves garlic, dliced 3 shallots sliced 1 small onion sliced 1/4 inch piece ginger sliced 1/2 tsp belacan 1/2 tsp chopped red chili 2 tbsp water 2 tbsp vegtable oil 1 Lb eggplant cut into wedges 1/4 tsp salt 1/8 tsp pepper
			Process the garlic, shallots, onion, gingen bekcan and chili moistened with the water to a smooth Paste Heat the oil in a wok or large pan, add the garlic paste' and stirfry it over low heat for 2 minutes. Add the eggplant, salt, and pepper and stir-fry about 4 minutes to soften the eggplant and integrate the flavors' Serve warm with rice and meat or fish dishes'