Ingredients Jump to Instructions ↓

  1. 4 Aubergines - (eggplants) (large)

  2. 5 oz 142g Pork - minced or ground

  3. 7 oz 198g Prawns - (shrimp), shelled

  4. 1/2 teaspoon 2 1/2ml Pepper

  5. 3 Shallots - chopped

  6. 1 tablespoon 15ml Oil

  7. 4 Garlic cloves - crushed

  8. 1 tablespoon 15ml Vinegar

  9. 1 tablespoon 15ml Fish sauce - (nam pla)

  10. 2 tablespoons 30ml Fermented soy beans

  11. 1 teaspoon 5ml Sugar Red bell pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook the aubergines whole in a hot oven (230FC/450F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish. Mix the pork and prawns together. Add pepper to taste and put aside. Saute the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute the garlic. When the garlic is golden brown, add the pork and prawn mixture and saute for a few minutes over medium heat. Add the vinegar, fish sauce, soy beans and sugar and mix in well; cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar.


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