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

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