serves 6
ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and
deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya
beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines
whole in the oven or barbecue them directly over a strong heat until the
skins are burnt. Toss the aubergines into cold water, then peel and cut
the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and
set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain
on kitchen papper. Use the oil remaining in the pan to sauté the garlic.
When the garlic is soft and golden, add the pork and prawn mixture
and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well.
Cover and cook for a few minutes. Top the aubergine pieces with the
pork and prawn mixture, and sprinkle with the sugar. Serve hot.
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