Hi Lay’s Roasted Eggplant with Fried Pork
(Serves 4 - 6)
2 large eggplants
2 teaspoons vegetable oil
250g pork mince
2 cloves garlic, crushed
2 tablespoons fermented soybeans
1 teaspoon oyster sauce
1 teaspoon white sugar
1 spring onion, thinly sliced
Fresh coriander leaves, to serve
Preheat oven to 240°C. Grease and line a large oven tray with non-stick baking paper.
Place the eggplants on the prepared tray and pierce them all over with a skewer. Cook for about 45 minutes or until softened. Set aside to cool slightly.
Meanwhile heat the oil and butter in a medium non-stick frying pan over medium to high heat. Add the pork, garlic, soy beans, oyster sauce and sugar. Stir-fry for about 5 minutes or until golden and pork is cooked through. Stir in the spring onion and remove from heat.
Gently peel away the skin from the eggplants and place them on a serving plate. Gently run a knife down the length of the eggplants and carefully press the flesh outwards.
Spoon the pork mixture over the eggplants. Garnish with fresh coriander leaves.
TIP: Fermented soy beans can be found in most Asian supermarkets. They are also known as salted soy beans.