Title: Fried Eggplant and Ground Pork
Categories: Ethnic, Pork & ham, Thai, Vegetables
Yield: 4 Servings

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

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

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!)