Ingredients
1 eggplant
100 g pork, minced
1 garlic clove
2 tsp SIDS SMOKEY GARLIC SAUCE
1 shallot
2 tbsp fermented soy beans
2 tsp palm sugar
2 tbsp oyster sauce
1 spring onion, sliced, for garnish
Directions
Chargrill the eggplant over charcoal or a gas flame for 10-15 minutes, until blackened and soft.
On a chopping board, chop the garlic and shallot using a heavy cleaver.
In a mixing bowl, combine pork, soy beans, SIDS SMOKEY GARLIC SAUCE, raw sugar, oyster sauce and mix well.
In a hot wok, add oil, garlic and shallot and sauté until fragrant. Add the pork mince mixture and stir-fry over a medium heat for 3 minutes until cooked.
Dip the eggplant in a bowl of cold water, then peel off and discard the blackened skin. Transfer to a serving plate. Slice the eggplant down the middle and flatten out with your knife.
Spoon the cooked pork onto the eggplant and garnish with sliced spring onion and serve.
