In need of something a little different? try this Pork and Aubergine (purple eggplant) dip.
Ingredients
200g Pork mince
3 medium eggplants
4-8 chili
3 garlic clove
3 medium shallot
3 stalks springs onions
2 coriander bunches
1/2 tsp of oil for frying and grilling
2tbsp of Padaek sauce
2 tbsp fish sauce
1/2 tsp sugar
Preparation
Preheat your oven to 200°C/400°F/gas 6
Clean eggplant and pat dry with paper towel
Place eggplant, garlic, chilli, shallot into a oven dish, season with salt and drizzle a little oil
Grill all vegetable in oven, high 200°C, untill roasted or char but not burnt and veges is soft
Pan fry pork on medium heat, drizzle oil in pan 5 - 8 min or until cook but not dry, then place aside to cool
Remove grilled veg from the oven and let cool
Crush chilli and peel or squeeze out soft cloves from garlic skin. Place in mortar and pestle, crush into paste.
Peel and take skin off eggplant and shallots, chop, place into mortar and pestle.
Continue to gently pound, you want texture so don't over do it.
Add rest of ingredients, anchovie sauce (optional), fish sauce, sugar.
Season according to your personal taste, if you find it salty then use less fish sauce.
Add chop coriander and spring onions, gently fold so you don't crush the herbs, place aside a little for garnishing. Always TASTE as you go
Place in bowl and garnish with coriander
This will keep refrigerated for at least 3 days. Best accompanied with jasmine rice, glutinous rice, grilled, bbq meats or seafood.Served as a side dish with cucumber or any green vegetable, fresh or steamed. You can subsittue the Pork and Aubergine with roasted mushroom, and mince chicken.
