Eggplant with Ground Pork (Thai)
My wife is Thai and this is one of her favorite things that I make. I adapted the recipe from a Thai cookbook my mother-in-law gave me. Unfortunately, the book is pretty beat up and missing the cover, so I don’t know what it’s called. The flavors are wonderful and the texture with the ground pork, veggies, and softened eggplant is just perfect. And trust me, if I can make this, anybody can. Enjoy!Eggplant with Ground Pork (Thai),
- 4 eggplants (I used Japanese, the long skinny purple ones)
- 4 cloves garlic, minced
- 2 inches of lemongrass stalk, minced
- 1 jalapeno, minced
- 1 tablespoon shallot, minced
- 1 teaspoon of vegetable oil
- 1 pound ground pork (I like to buy ground pork and chop it finer on a cutting board)
- 1/2 tablespoon brown sugar
- 1/2 tablespoon black bean sauce
- 1 tablespoon fish sauce
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 jalapenos, sliced into rounds
- 1 green onion stalk, chopped
Preparation1. Pierce eggplants with a fork in several places. Steam for 15 minutes, then slice in half lengthwise and cut to 1-2 inch pieces.
2. Pound garlic, lemongrass, jalapeno, and shallot to a paste. Heat 1 teaspoon of oil in skillet over medium-high heat. Stir-fry paste for 1 minute.
3. Add pork, brown sugar, black bean sauce, fish sauce, and any optional vegetables being used. After about 3-4 minutes, add eggplant and continue to cook until pork is cooked through. Ideally, eggplant will appear to melt a bit as the pork finishes cooking.