Name: Pork with eggplant (muu pad makeua)
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Pork with eggplant; 3 fresh small red thai chillies, halved; 6 cloves garlic, quartered; 1 medium (150g) brown onion, chopped; 500g baby eggplants; 2 tablespoons peanut oil; 500g pork mince; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon grated palm sugar; 4 purple thai shallots, sliced thinly; 150g snake beans, cut into 5cm lengths; 1 cup loosely packed fresh thai basil leaves; note:

Pork with eggplant (muu pad makeua)

This Thai dish with succulent baby eggplants, tender snake beans and plenty of spiced pork mince is great as part of a banquet-style spread, or served with noodles as a light dinner.

Ingredients

Pork with eggplant

3 fresh small red thai chillies, halved

6 cloves garlic, quartered

1 medium (150g) brown onion, chopped

500g baby eggplants

2 tablespoons peanut oil

500g pork mince

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon grated palm sugar

4 purple thai shallots, sliced thinly

150g snake beans, cut into 5cm lengths

1 cup loosely packed fresh thai basil leaves

note:

Method

Pork with eggplant

1.Blend or process chilli, garlic and onion until mixture forms a paste.

2.Quarter eggplants lengthways; slice each piece into 5cm lengths. In a large saucepan of boiling water, cook eggplant until just tender; drain, pat dry with absorbent paper.

3.Heat the oil in a wok; stir-fry eggplant, in batches, until browned. Drain.

4.Stir-fry the garlic paste in wok about 5 minutes or until browned lightly. Add pork; stir-fry until pork is changed in colour and cooked through. Add sauces and sugar; stir-fry until sugar dissolves. Add shallots and beans; stir-fry until the beans are just tender. Return eggplant to wok; stir-fry until combined. Remove from heat; add basil.

This recipe can be made several hours ahead. Add basil just before serving.
Note

Women's Weekly Food

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