Eggplant with Shrimp Paste (VN style) - Ca Tim Nhan Cha Tom

3 Japanese eggplants
½ pound shrimp for 3 eggplants
2 cloves minced garlic
Fish sauce, sugar, salt

1) Peel shrimp, add 2 cloves of garlic, ½ teaspoon fish sauce, pinch of sugar, into food processor until well blended

2) Marinate for 15 minutes or you may leave to marinate overnight

3) Wash an slice eggplants diagonally

4) Sprinkle lightly with salt, wash, and drain

5) Rinse the eggplant pieces and shake to dry. Spoon chunks of shrimp paste over the eggplant slices

6) Place in steamer tray and steam for about 15 minutes until the shrimp paste turns pink

7) Serve with soy sauce or sweet red chili sauce

*You either can bake them in the oven for an additional 20 minutes or pan-fry for 15 minutes.

**When the eggplant becomes slightly smushy and turns dark it’s ready!