Aubergine with pork & prawns







Cook Time

5-10 Min


  • 4 large aubergines
  • 150g/5oz minced pork
  • 200g/7oz prawns, peeled and deveined
  • 3 shallots, chopped
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, crushed
  • 1 tablespoon malt vinegar
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons canned cooked soya beans, rinsed
  • 1 teaspoon granulated sugar
  • salt and freshly ground black pepper
  • Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines whole in the oven or barbecue them directly over a strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and cut the flesh into large pieces. Put the pieces in a serving dish.
  • Mix the pork and prawns together. Season with salt and pepper, and set aside.
  • Sauté the shallots in the oil until browned. Remove the shallots and drain on kitchen papper. Use the oil remaining in the pan to sauté the garlic. When the garlic is soft and golden, add the pork and prawn mixture and sauté for a few minutes over a medium heat.
  • Add the vinegar, fish sauce, soya beans and sugar, and mix in well. Cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. Serve hot.
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