Spicy Thai-Style Eggplant Recipe

• 1 medium size Chinese eggplant - cut into two and medium size pieces, after which make long slits till the end but keep them intact.
• 1 tsp rice flour
• 1 tsp corn flour
• For the gravy
• 1 tbsp dried chilli paste
• 1 medium size onion - chopped
• 1 small ball of tamarind/assam - mix with 1/2 cup water to extract
• juice
• A small piece of palm sugar
• 3 to 4 kaffir lime leaves - sliced thinly
• Oil as needed
• Salt for taste

Directions