Roasted Eggplant with Capsicums and Minced Pork

The roasted eggplant for this recipe is one of the favourite dish for few countries like Cambodia and Vietnam. Taste very delicate and moist topped with the minced meat; can bee beef, chicken, shrimps or pork.

3 pieces of medium eggplant, cut into half and roasted on a tray in an oven

Garnish

2 tablespoons of spring onions

1 stalk of coriander leaf

julienne of red chilies

For the sauce

¼ cup of tricolors capsicums brunoised

1 teaspoon of chopped garlic

½ teaspoons of chopped bird’s eye chilies

1 cup of minced pork meat

salt and black pepper to taste

1 tablespoon of oyster sauce

½ tablespoon of dark soya

1 tablespoon of light soya

1 tablespoon of Chinese wine

½ cup of chicken stock

½ teaspoon of sesame seeds oil

½ teaspoon of chili oil

½ teaspoon of garlic oil

some corn starch diluted in cold water to thicken

About the image above: roasted eggplant with minced pork

To prepare the minced pork sauce: heat a wok and with 3 tablespoon of oi, salute the minced pork for 3-4 minutes and take out and drained. Wash the wok and reheat again. With little oil, sauté the garlic, chilies and brunoise of capsicums, and add the sautéed minced pork meat. Deglaze the mixture in the wok with Chinese wine. Pour the chicken stock in it and season sauce with oyster sauce, dark soya, light soya, salt and black pepper powder. Thicken the sauce with some corn starch diluted in cold water. Finish the sauce with a drop of chili oil, sesame seeds oil and garlic oil.

To prepare the eggplant: after roasting, peel the eggplant and arrange on a plate nicely. Pour some sauce on top of the eggplant. Garnish with some chopped spring onion on top. Makes 2 servings.