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 Cloves
3 Medium Shallots
3 Stalks of Spring Onions
2 Coriander Bunches
1/2 tsp of Oil for Frying and Grilling
2 tbsp 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, until roasted or char but not burnt and vegies are 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, anchovy 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 substitute the Pork and Aubergine with roasted mushroom, and mince chicken.
