Spicy Dishes

Spicy Aubergine Cassarole

Ingredients:

-         100 grammes pork minced

-         350-400 grammes aubergine/eggplant

-         1 shallot chopped

-         2 clove garlic chopped

-         1 tablespoon tomato paste

-         2 – 3 tablespoons cooking oil

-         1 ½  to 2 tablespoon Chilli Bean Sauce

-         ½ cup chicken broth

-         ½ tablespoon oyster sauce

-         ½ table spoon coriander ( optional)

-         1 spring onion cut into fine rings

Marinade:

-         ¼ teaspoon salt

-         ¼  teaspoon sugar

-         ½ teaspoon Chinese wine or dry sherry

-         ½ teaspoon light soya sauce

-         ½ teaspoon dark soya sauce

-         a pinch of ground white pepper

-         a dash of sesame oil

-         ½  teaspoon cornstarch

-         ½ tablespoon water

Method:

1.      Mix the minced pork with the marinade and put it into the fridge to stand for 20 – 30 minutes

2.      Cut the aubergine lengthwise into half inch thick slices and than cut the each slice diagonally into strips.  If you prefer not to have the skin on, peel the skin off before you cut the aubergine.

3.      Heat a heavy bottom saucepan or a casserole with the cooking oil. When hot, stir in the tomato paste and let it cook on high heat for a ½ minute or until the oil turns red.

4.      Add shallot, garlic and cook for 30 seconds and then stir in chilli bean paste. Stir for another minute.

5.      Add minced pork and mix well with the sauce.  Stir well and try to break down the pork mince with spatula to avoid them forming lumps. 

6.      Cook for 2 minutes and pour half of the chicken broth, mix well and add aubergine.  The aubergine will absorb the liquid very quickly, keep stirring and little by little add the other half of the chicken broth and the oyster sauce.

7.      Lower the heat and let the mixture simmer for ten minutes, you can adjust the quantity of the sauce by adding more warm chicken broth or warm water, depending on how much sauce you prefer in this dish.

8.      Before serving, add salt to taste if needed, sprinkle spring onion and coriander.

 Hints-

-         If you use Asian eggplant which is long and thin and paler in colour. Simmer for less time because It is easier to cook through and softer.

-         As you simmer the mixture and the aubergine softens, you will find more liquid release from the mixture.

-         When you cut aubergine, you can put the cut pieces into a bowl of water with salt to avoid it turning brown, but make sure you drain them well before you cook.

-         If you are having a dinner party, this dish could be prepared beforehand (in fact, it tastes better the next day ).  Follow all the steps, only leaving the spring onions and coriander till before you serve.

-         This can be a vegetarian dish - simply omit the marinated minced pork.