Fried eggplant and ground pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Ground pork |
| 2 | cups | Eggplant; cut 1/2 inch thick |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Chiles; shredded |
| 1 | teaspoon | Soybean condiment; * see note |
| 1 | tablespoon | Fish sauce |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Sweet soy sauce |
| 20 | Basil leaves | |
| 3 | tablespoons | Vegetable stock |
| 2 | tablespoons | Olive oil |
Directions
1. Blanch eggplant in boiling water for 30sec. Remove.
2. Heat oil and stir-fry garlic, chili and soy condiment until fragrent.
3. Add pork and stir-fry until colour changes.
4. Add eggplant, then sauces and suger. Stir to mix.
5. Finally, add basil and stock and bring to boil. Serve immediately.
* black-bean paste may also be used.
Recipe By : Joe Sweeney (sweeney@...) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:25:59 +0800 (HKT) From: Sweeney <sweeney@...>
NOTES : This is a favorite dish in my family, where eggplant is eaten in some form almost every day. The eggplant in this dish tends to be a bit "crunchy." If you wish to have a softer feel (as in Chinese dishes) then simmer for a little longer - 5min max! Also, for fire-lovers, you can double the chili content without upsetting the flavor of this dish. (Just make sure you serve it with lots of rice and iced water!)