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.

  • 1 hr cooking
  • Serves 8
  • Print


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
  • 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.

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