Roasted eggplant with garlic shrimp sauce

Cut the eggplant on a bias into pieces about half an inch thick.

Oil a roasting pan lined with parchment, lay on the eggplant, brush the tops with oil so it stays moist, and sprinkle with a little salt.

Roast in the oven, about 15 minutes in theory; it is done when pressing it makes it look wet and juicy.

Pound the whole garlic cloves in a mortar so the peel slips off, leaving chunky pieces; crush the chilies just until broken so their heat infuses.

Cook the garlic in a nice amount of oil in a wok over low heat, without much preheating, until soft and golden brown but not too brown or it turns bitter.

The oven is at 400 degrees, which should cook the eggplant in about 15 minutes; set a timer.

Add the shrimp paste and some of its oil, crank the heat, add the shrimp and a splash of fish sauce.

Add a little sugar to balance the saltiness, salty-sweet.

When the shrimp are about done, add the halved cherry tomatoes, turn off the heat and let them soften in the residual heat; taste and add more fish sauce if needed.

Lay the roasted eggplant as a bed on a plate.

Reheat the sauce to a boil, add chopped cilantro and pour over the eggplant; let it sit a little to absorb the sauce. Serve with rice.