AT A GLANCE
The combination of steamed and raw eggplant gives this Thai-style dish great textural interest, while a tangy salted-chilli condiment served alongside lets you control the amount of heat. It's great to serve with all manner of Asian dishes and keeps well in the fridge for a couple of months.
|01||For salted chilli, process ingredients in a small food processor until finely chopped and set aside until required. Refrigerate in a sterile container for up to 2 months.|
|02||Steam Japanese eggplant until tender (4-5 minutes), then set aside. Meanwhile, thinly slice apple eggplant on a mandolin and stand in iced water to crisp (4-5 minutes).|
|03||Heat oil in a wok or deep frying pan over high heat, add pork and stir-fry until browned all over (4-5 minutes), then combine in a bowl with shallots, chilli and garlic. Set aside.|
|04||Pound palm sugar with a mortar and pestle, then stir in lime juice and fish sauce.|
|05||Drain apple eggplant, add to pork mixture, drizzle with lime juice mixture, toss to combine and serve on a platter over steamed eggplant and scattered with herbs and pork crackling.|
Note Apple eggplant and pork crackling are available from Asian grocers.