Recipe - Fried Eggplant And Ground Pork

225 g Ground pork
2 cup Eggplant; cut One half 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
One half teaspoon Sweet soy sauce
20 Basil leaves
3 tablespoon Vegetable stock
2 tablespoon Olive oil

1. Blanch eggplant in boiling water for 30sec. Remove.

2. Heat oil and stirfry garlic, chili and soy condiment until fragrent.

3. Add pork and stirfry 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.

* blackbean paste may also be used.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)

Posted to MCRecipe 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 firelovers, 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!)