Hi Lay’s Roasted Eggplant with Fried Pork


(Serves 4 - 6)

  • 2 large eggplants

  • 2 teaspoons vegetable oil

  • 25g butter

  • 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.

STEP 2.    

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.

STEP 3.    

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.

STEP 4.    

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.

STEP 5.    

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.