INGREDIENTS
• Fermented dry fish
• Green chillies
• Tomatoes
• Eggplant
• Garlic
• Lard
• Salt

INSTRUCTIONS
• Clean and debone the fermented fish and along with the rest of the ingredients cook it in an open pan. Pour about 600ml of water and cook it on medium flame until the chillies and the tomatoes softens.
• In the meanwhile slice the eggplants from the middle (keep the stems intact, This will prevent the eggplants from going soft) also peel the garlic and keep it aside.
• Remove the chillies add salt and roughly mash them up, follow the same for the tomatoes (skip the salt) and put it back in the dish. Add the eggplants and cook for another 5 mins. If you want to add water now would be the right time. I however recommend that you try this dish the original way that is dry. Garnish with garlic. Your eggplant machi-hun is now ready to be served.

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