Instructions: Cut each eggplant in half and cut again in 2 or 4 pieces.

Heat 10 tablespoons oil and deep-fry the eggplant pieces. Cover the wok and let it stand for a while.

Open cover and turn the eggplants side to side until soft and well cooked. Put eggplant pieces onto a serving platter.

Combine all spice paste ingredients and grind coarsely. Heat 5 tablespoons oil over medium-high heat and saute the spice paste for about 2 minutes. Pour the lime juice over the spice paste.

Then, lastly pour the sauteed spice paste onto the eggplant pieces and ready to serve.

This recipe yields 5 to 6 servings.

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