Green Sambal with Eggplant and Salted Fish

Boil the salted fish with sugar, rinse it, and drain

Wash the eggplant, then fry it and fry the salted fish as well, and drain

Fry the green chilies, garlic, and shallots briefly, then coarsely grind them and add salt or seasoning

Add squeezed lime juice to the ground mixture

Heat oil in a pan, add the green chili mixture and green tomato, stir, add sugar, stir again, add the salted fish, stir evenly, then add the eggplant, stir until well mixed, turn off the heat, and serve with warm rice