Chargrilled eggplant with pork recipe
- Cuisine: Cambodian
Ingredients1 long Japanese eggplant
100g lean pork, minced
1 garlic clove
1 red shallot
2 tbsp fermented soy beans
½ tbsp palm sugar
2 tbsp oyster sauce
1 spring onion, sliced, for garnish
PreparationChargrill the eggplant over charcoal or a gas flame for 10-15 minutes, or until blackened. On a chopping board, mince the pork together with the garlic and shallot with a heavy cleaver.
In a mixing bowl, combine the minced pork, fermented soy beans, palm sugar and oyster sauce, and mix well.
In a hot wok, add oil and garlic and sauté until fragrant. Add the pork mince mixture and stir-fry over a medium heat for 3 minutes or until cooked.
Submerge the eggplant in a bowl of cold water and peel the blackened skin. Transfer to a serving plate.
Slice the eggplant down the middle and flatten the eggplant out with your knife.
Spoon the cooked pork onto the eggplant and garnish with sliced spring onion and serve.
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If you find that your goulash is too fatty either let it rest on the stove for a few minutes and then skim off the fat. If you have a little extra time place the goulash in the fridge and allow the fat to solidify on top of the dish. Remove fat before reheating.
A French phrase that means "as prepared in Nice," This cooking style is identified with hot and cold dishes that include the ingredients of tomatoes, black olives, garlic and anchovies.