Hi Lay’s Roasted Eggplant with Fried Pork
(Serves 4 - 6)
2 large eggplants
2 teaspoons vegetable oil
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.
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.
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.
Gently peel away the skin of the eggplants and place them on a serving plate. Lightly chop through the eggplant to spread it out.
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.