Hi Lay’s Roasted Eggplant with Fried Pork


(Serves 4 - 6)

  • 2 large eggplants

  • 2 teaspoons vegetable oil

  • 25g butter

  • 2 cloves garlic, crushed

  • 250g pork mince

  • 2 tablespoons fermented soybeans

  • 1 teaspoon oyster sauce

  • 1 teaspoon white sugar

  • 1 spring onion, thinly sliced

  • Coriander leaves, to serve



Pre-heat oven to 240°C. Grease and line a large oven tray with non-stick baking paper.

STEP 2.    

Place the eggplants on the prepared tray and pierce them with the tip of a knife. Cook for about 45 minutes or until softened and cooked through. Set aside to cool slightly.

STEP 3.    

Meanwhile, heat oil and butter in a medium non-stick frying pan over medium to high heat. Add garlic and stir-fry for about 1 minute or until golden and fragrant. Add the pork, soy beans, oyster sauce and sugar. Stir-fry for a further 4 minutes or until golden and pork is cooked through. Stir in the spring onion. Remove from heat.

STEP 4.    

Gently peel away the skin of the eggplants and place them on a serving plate. Lightly chop through the eggplant to spread it out.

STEP 5.    

Spoon the pork mixture over the eggplant. Garnish with coriander leaves, to serve.

NOTE: Fermented soy beans can be found in Asian supermarkets. They are sometimes listed as salted soy beans.