| 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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