Aubergine with Pork & Prawns

Aubergine with pork and prawns is a flavorful and satisfying dish that combines the earthy taste of aubergines with the richness of minced pork and the delicate sweetness of prawns. This recipe creates a delicious blend of flavors and textures that will impress your family and guests. The aubergines are roasted until the skins are burnt, giving them a smoky flavor, and then mixed with a savory mixture of pork, prawns, shallots, garlic, and seasonings. The dish is finished with a tangy combination of malt vinegar and Thai fish sauce. This recipe serves 6 people, making it perfect for a gathering or a family meal. Enjoy the delicious combination of aubergines, pork, and prawns in this delightful dish.

INGREDIENTS:

• 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

PREPARATIONS:

1. Preheat the oven to 230°C/450°F/Gas mark 8. Place the whole aubergines in the oven or directly on a barbecue grill over high heat. Cook until the skins are burnt and the flesh is tender.
2. Transfer the cooked aubergines to a bowl of cold water to cool them down. Once cooled, peel off the burnt skins and cut the flesh into large pieces. Place the aubergine pieces in a serving dish.
3. In a bowl, mix together the minced pork and prawns. Season with salt and pepper. Set aside.
4. In a large pan, heat the vegetable oil over medium heat. Sauté the chopped shallots until they become browned. Remove the shallots from the pan and drain them on kitchen paper.
5. In the same pan with the remaining oil, sauté the crushed garlic until soft and golden. Add the pork and prawn mixture to the pan and sauté for a few minutes over medium heat.
6. Add the malt vinegar, Thai fish sauce, canned soya beans, and granulated sugar to the pan. Mix well to combine all the ingredients. Cover the pan and cook for a few more minutes.
7. Top the aubergine pieces in the serving dish with the cooked pork and prawn mixture. Sprinkle with sugar.
8. Serve the aubergine with pork and prawns hot.

YIELD: Serves 6

SPECIAL INSTRUCTIONS:

• Take caution when roasting the aubergines to prevent them from burning completely. The burnt skin adds a smoky flavor to the dish.
• Ensure that the aubergine pieces are cut into large chunks for a satisfying texture.

TIPS:

• Garnish the dish with fresh herbs such as coriander or Thai basil for added freshness and aroma.
• Serve this dish with steamed rice or noodles for a complete meal.

Aubergine with pork and prawns is a delightful dish that brings together the smoky flavors of roasted aubergines with the richness of minced pork and the delicate sweetness of prawns. The combination of ingredients, including shallots, garlic, and seasonings, creates a harmonious blend of flavors that will tantalize your taste buds. Whether you’re hosting a gathering or enjoying a family meal, this recipe is sure to impress with its delicious and satisfying combination of ingredients. Serve the aubergine with pork and prawns hot, and savor the wonderful flavors and textures in every bite.