Monday, May 18, 2009

Spicy Eggplant (aubergine) with minced pork, basil and mint

Thumbs up for this delicious and nutritious Hakka dish that is easy to prepare. The myraid of flavours makes it a good companion for a meal with rice and soup. You can imagine this must be very popular in the old days where meat was expensive and scarce.

Peel and slice eggplant. Soak them in salty solution if not cooking immediately. Drain well. Deep fry cut eggplant pieces (with out without flour or batter) in sufficient amount of heated vegetable oil. Healthier alternatives are to steam the eggplant for a few minutes or slow bake in the oven for 30 minutes till soft and cooked.

Wash. drain and air dry mint leaves and basil leaves from 2 to 3 stalks each. Set aside for later use.

Fry chopped garlic and onions till fragrant. Add minced pork marinated in light soy sauce and pepper and fry till well cooked.

Return cooked eggplant to the pot. Add oyster sauce, chopped chillies, spicy bean sauce and sesame oil. Give the mixture a quick stir on high heat. Finally, add mint and basil leaves as garnishing before serving.
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