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.
Pork with eggplant (muu pad makeua)


Pork with eggplant


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.