Name: Fried Eggplant and Ground Pork
Ingredients: 225 g Ground pork; 2 c Eggplant; cut 1/2 inch thick; 1 ts Minced garlic; 1 tb Chiles; shredded; 1 ts Soybean condiment; * see note; 1 tb Fish sauce; 1 tb Soy sauce; 1 ts Sugar; 1/2 ts Sweet soy sauce; 20 Basil leaves; 3 tb Vegetable stock; 2 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs, Grains, Seafood	Thai	Ethnic, Pork & ham, Thai, Vegetables	4	Servings

INGREDIENTS

225	g	Ground pork
2	c	Eggplant; cut 1/2 inch thick
1	ts	Minced garlic
1	tb	Chiles; shredded
1	ts	Soybean condiment; * see note
1	tb	Fish sauce
1	tb	Soy sauce
1	ts	Sugar
1/2	ts	Sweet soy sauce
20		Basil leaves
3	tb	Vegetable stock
2	tb	Olive oil

INSTRUCTIONS

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@asiaonline.net)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:25:59 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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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