Spice Temple's steamed eggplant with three flavours

AT A GLANCE

  • Serves 4 people

  • 2 eggplant, cut into thick batons
  • 12 garlic cloves
  • 30 ml peanut oil
  • 400 gm coarsely minced pork
  • 80 gm (¼ cup) sweet bean paste (see note)
  • 350 ml chicken stock
  • 120 ml dark soy sauce
  • ½ tsp sesame oil
  • 2 cups (loosely packed) coriander, coarsely chopped
01   Place eggplant in a colander, scatter with 2 tsp fine sea salt, set aside to drain (1 hour). Lightly rinse eggplant under cold running water, drain and pat dry with absorbent paper. Steam in a single layer in a large steamer placed over boiling salted water until soft (12-14 minutes), keep warm.
02   Meanwhile, blanch garlic in boiling water until tender (3-5 minutes). Drain, cool, finely chop and set aside.
03   Heat peanut oil in a wok over high heat, add pork, stir-fry until golden (3-5 minutes), remove with a slotted spoon and set aside. Add bean paste to wok, stir-fry until fragrant (30 seconds-1 minute), add stock, soy sauce and pork and simmer until thick (5-7 minutes), then stir through sesame oil.
04   To serve, scatter eggplant with garlic, pork and coriander and serve hot.
Note Sweet bean paste is available from Asian grocers.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.
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