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Pork and eggplant salad with salted chilli

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.

You'll need

4 small Japanese eggplant, thickly sliced 8 apple eggplant, trimmed (see note) 2 tbsp vegetable or grapeseed oil 300 gm minced pork 2 red or golden shallots, thinly sliced 2 red birdseye chillies, thinly sliced, or to taste 1 garlic clove, finely chopped 2 tbsp crushed palm sugar 2 tbsp lime juice 2 tbsp fish sauce ½ cup each (loosely packed) coriander, Thai basil and mint To serve: pork crackling (optional; see note)   Salted chilli 6 red birdseye chillies, coarsely chopped 2 tbsp sea salt 1 tbsp each fish sauce and rice vinegar


  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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