Thai Eggplant Sauce and Dip

1 medium sized eggplant, about 350 g, skinned and diced
1 lime, finely grated then juiced
3 small purple shallots, peeled
1 small clove garlic, crushed
1/2 teaspoon salt
1 teaspoon palm sugar
1 fresh red chili

Put eggplant into boiling salted water and cook for about 8 minutes. Drain well. Put all the ingredients into food processor and blend at high speed until smooth puree.

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