Monday 11 October 2010


I love aubergines and have made this fusion dish with a minced pork and basil sauce cooked Asian style. The basil leaves perk up the sweet, salty and spicy flavour of the stir-fried pork sauce. Together with the grilled aubergines, it packs a punch when eaten with rice.  It is very easy to make this dish and doesn't take long to cook. Make sure to make extra servings of rice as this sort of dish really gets your appetite going.

I always buy a couple of aubergines and slice them lengthways then grill or pan fry. Although aubergines have a very subtle flavour, they caramelise when cooked and intensify in flavour. I then open freeze them in lined baking trays. When frozen, I store them in bags in the freezer. It is always handy to have cooked aubergine slices for paninis, salads, pasta or eaten with rice as is or made into a dish like this one. It is an ingredient that makes everything delicious.

Makes 2-3 servings served with other dishes.


1 big aubergine, sliced lengthwise into ½" thick pieces
olive oil for brushing on aubergine
3 cloves of garlic, chopped
½ red finger chilli, sliced diagonally
200 gms. (about 1 cup) minced pork
1 tbsp. brown sugar
1 tbsp. fish sauce
2 stalks of spring onions, cut into rounds
½ tsp. corn flour 
½ c. water
½ c. roughly torn basil leaves
½ tsp. corn flour
2 tbsps. cooking oil for stir frying


Brush the aubergine liberally with olive oil and grill on a pre-heated grill for about 10 minutes on each side or when the inside is cooked and the surface nicely browned. Transfer to a serving dish and set aside. 

Heat up a wok and add the cooking oil. Stir fry the chopped garlic and chilli for a few seconds. Do not let the garlic brown. 

Add the minced pork, brown sugar and fish sauce until the mixture is dry and golden in colour. 

Add the spring onions. 

Disperse the corn flour in the water. Add to the pork mixture while stirring constantly until the sauce thickens. 

Stir in the basil. Pour over the grilled aubergines and serve.

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