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Eggplant, pork and shrimp
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothersby Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
SERVES
4
TO
6
Ingredients
- 455 grams small Asian eggplants
- 340 grams ground pork
- 113 grams raw shrimp, peeled & finely chopped
- 1 tablespoon fish sauce
- Freshly ground black pepper
- Vegetable oil, for cooking
- Green onion sauce to taste
- Dipping fish sauce, for serving
Directions
- Preheat the oven to 350F
- With a fork, prick the eggplant skin several times. Set the eggplants on a baking sheet, then bake for 30 minutes or until the flesh is thoroughly cooked. Let the eggplants cool.
- Once the eggplants are cool enough to handle, remove the stalk, then cut into bite-size cubes.
- Put the pork and shrimp in a bowl, drizzle with fish sauce, season with black pepper, and toss to combine.
- Heat a splash of oil in a large skillet set over medium-high heat. Add the shrimp and pork mixture and saute for five minutes.
- Stir in eggplant cubes, then drizzle with green onion sauce.
- Serve with small bowls of dipping fish sauce on the side.
