posted by Robert in Thailand 03-11-102 7:46 AM
1 large eggplant
Oil for frying meat
2 garlic cloves, mashed
1/2 pound (or so) chopped or ground pork
Chili pepper to taste
1 Tablespoon fish sauce
Cilantro to taste
1 bunch spring onions, chopped
1 Tablespoon sugar
1/2 cup stock (probably chicken stock)
Juice of 1 lime, or to taste
Pierce eggplant with a fork a few times. Place in a preheated oven or broiler at 450 or higher. Bake about 15 minutes. Set aside and let cool.
Heat oil in a pan and add pork, garlic, fish sauce, lime juice, chili and sugar and cook until pork is almost done.
Split eggplant lenthwise and scoop out the insides into a bowl. Mash. Add this, the stock, corriander and spring onions to the pan and stir it in with the ingredents already in the pan. Simmer for several minutes. Serve hot.
This is just wonderful. It's not really a main dish, but be advised that as a side dish it is more filling that Baba Ghanoush.
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