Steamed ground pork and eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant -- about 12 ounces | |
| Salt and freshly ground | ||
| Black pepper | ||
| ½ | teaspoon | Vegetable oil |
| 1 | small | Onion thinly sliced and |
| Then | ||
| Coarsely chopped | ||
| 1 | Egg -- lightly beaten | |
| 2 | cups | Ground pork |
| 1 | tablespoon | Gherkin or pickles -- |
| Chopped | ||
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Nuoc Mam sauce |
| OR light soy sauce | ||
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Rice wine or dry sherry |
Directions
*(Thit Lon Xay Hap Voi Ca Tim). 1. Peel the eggplant, slice into pieces about ½" thick and then chop into 1-inch pieces. Sprinkle and rub with salt and pepper, and a little oil. 2. Mix the onion, egg, pork, dill pickle, sugar, Nuoc Mam sauce, cornstarch, rice wine, and a little salt. Mix with a wooden spoon until the ingredients are thoroughly mixed. 3. Place the eggplant pieces at the bottom of a bowl and pack the pork mixture on top of the eggplant so that no vegetable shows above the surface. 4.
Place the bowl in a steamer over the wok and steam vigorously for 45 minutes. If you don't have a steamer, use the largest pan you have.
Turn a fair-sized bowl upside down and place it in the bottom. Put the bowl containing the pork and eggplant on Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books