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!)

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