Aubergine with shrimp paste

Terasi (dried shrimp paste) usually lies in the background in Indonesian cooking, adding an undetectable savoury note that brings other flavours into sharp focus. Like fish sauce, the smell is pungent and not to everyone’s taste, but in combination it works its magic and can become addictive. Here is a dish for terasi’s admirers, where it takes on a starring role alongside silky stir-fried aubergine (eggplant).