- 125 g of salted fish
- 300 g of eggplant
- 3 medium tomatoes
- 3 garlic cloves
- 1 piece of ginger
- 1 chopped onion
- A sprig of thyme
Heat water in a pan and add the salted fish at the boiling point and let it boil for 10 minutes. Remove the salted fish, rinse with cold water and crumble it with a fork. Keep aside. In a mortar, crush the garlic and ginger. Keep aside. Cut the eggplant into small cubes and cut the tomatoes in cubes and set aside.
Heat a pan with 2 tablespoons of oil and saute the crumble salted fish for 3 minutes and set aside. In the same pan saute the garlic, ginger and onion for 2-3 minutes. Add the cubes of eggplant, tomatoes and thyme, mix well and simmer over medium heat for 15 minutes.
After 15 minutes add the salted fish, stir and simmer another 5 minutes. Taste and adjust the seasoning if necessary.
The salted fish with eggplant is ready, eat it with with rice and chilli sauce.