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Add a photoServings: 6
Ingredients
- 4 lrg Aubergines (eggplants)
- 5 ounce Pork, chopped or possibly grnd
- 7 ounce Prawns (shrimp), shelled
- 1/2 tsp Pepper
- 3 x Shallots, minced
- 1 Tbsp. Oil
- 4 x Cloves garlic, crushed
- 1 Tbsp. Vinegar
- 1 Tbsp. Fish sauce (Nam Pla)
- 2 Tbsp. Fermented soya beans
- 1 tsp Sugar
- 3 x Red Chines
Directions
- Cook the aubergines whole in a warm oven (230 degrees C/450 degrees F/Gas Mark 8) or possibly barbecue them directly over strong heat till the skins are burnt.
- Toss the aubergines into cool water then peel and cut them into large pcs. Place the pcs in a serving dish.
- Mix the pork and prawns together. Add in pepper to taste and put aside.
- Saute/fry the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute/fry the garlic. When the garlic is golden, add in the pork and prawn mix and saute/fry for a few min over medium heat.
- Add in the vinegar, fish sauce, soya beans and sugar and fold in well; cover and cook for a few min.
- Top the aubergine pcs with the pork and prawn mix, and sprinkle with the sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 40 | 27% |
| Total Fat 4.52g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 60mg | 20% |
| Sodium 294mg | 12% |
| Potassium 727mg | 21% |
| Total Carbs 15.92g | 4% |
| Dietary Fiber 8.5g | 28% |
| Sugars 6.65g | 4% |
| Protein 13.51g | 22% |
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