Name: Pork with eggplant (muu pad makeua)
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Pork with eggplant; 3 fresh small red thai chillies, halved; 6 cloves garlic, quartered; 1 medium (150g) brown onion, chopped; 500g baby eggplants; 2 tablespoons peanut oil; 500g pork mince; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon grated palm sugar; 4 purple thai shallots, sliced thinly; 150g snake beans, cut into 5cm lengths; 1 cup loosely packed fresh thai basil leaves; note:

Pork with eggplant (muu pad makeua)

This Thai dish with succulent baby eggplants, tender snake beans and plenty of spiced pork mince is great as part of a banquet-style spread, or served with noodles as a light dinner.

Ingredients

Pork with eggplant

3 fresh small red thai chillies, halved

6 cloves garlic, quartered

1 medium (150g) brown onion, chopped

500g baby eggplants

2 tablespoons peanut oil

500g pork mince

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon grated palm sugar

4 purple thai shallots, sliced thinly

150g snake beans, cut into 5cm lengths

1 cup loosely packed fresh thai basil leaves

note:

Method

Pork with eggplant

1.Blend or process chilli, garlic and onion until mixture forms a paste.

2.Quarter eggplants lengthways; slice each piece into 5cm lengths. In a large saucepan of boiling water, cook eggplant until just tender; drain, pat dry with absorbent paper.

3.Heat the oil in a wok; stir-fry eggplant, in batches, until browned. Drain.

4.Stir-fry the garlic paste in wok about 5 minutes or until browned lightly. Add pork; stir-fry until pork is changed in colour and cooked through. Add sauces and sugar; stir-fry until sugar dissolves. Add shallots and beans; stir-fry until the beans are just tender. Return eggplant to wok; stir-fry until combined. Remove from heat; add basil.

This recipe can be made several hours ahead. Add basil just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Pork with eggplant

About your privacy