Eastern Eggplant
This warming dish uses charred aubergine slices as the base, topped with a spicily flavoursome layer of pork mince and onion – just the ticket for a cooler evening. Any leftovers can be chopped up, warmed through, and served over rice.
Ingredients
Serves 4 as starter or side
PER BASKET
2 medium aubergines, tops removed, cut lengthways into 1cm thick slices
2-3 tsp salt
PORK MIX
Rapeseed oil for frying
1 medium onion, finely diced
2 cloves garlic, crushed
1 tsp five spice powder
1 tbsp fresh ginger, finely chopped
1 tsp Szechuan peppercorns, crushed
1 tbsp fermented black beans, finely chopped
½ tsp chilli pepper flakes
½ tsp salt
1 tbsp gochujang paste
1½ tbsp white miso paste
1-2 tbsp fresh coriander stems, finely chopped
500g/1lb 2oz pork mince
GLAZE
2 tbsp hoisin sauce
2 tbsp sesame oil
TO SERVE
Fresh coriander leaves
Spring onion
Method
1. Salt the sliced aubergines and leave to rest on a tray with layers of kitchen roll for 1 hour.
2. Meanwhile fry the onion in the rapeseed oil until soft.
3. Stir in the rest of the ingredients, except the mince, and cook through.
4. Take the pan off the heat and allow to cool.
5. Add the uncooked pork mince to the fried ingredients and stir well to combine.
6. Grill the aubergine slices over a low-medium direct heat until charred and slightly softened.
7. Flip the aubergine slices over to indirect side. Top with the pork mix, using your hands to press a layer of mince to cover the whole of each slice.
8. Bake indirect until the pork is cooked and browned on top (about 15 minutes).
9. Stir together the glaze ingredients and brush the top of each slice, cook for a further 5 minutes.
10. Carefully move each slice with a spatula on to a serving platter.
11. Sprinkle with finely chopped spring onions and fresh coriander leaves.
More Recipes Ideas from Flame & Dame
Method
1. Salt the sliced aubergines and leave to rest on a tray with layers of kitchen roll for 1 hour.
2. Meanwhile fry the onion in the rapeseed oil until soft.
3. Stir in the rest of the ingredients, except the mince, and cook through.
4. Take the pan off the heat and allow to cool.
5. Add the uncooked pork mince to the fried ingredients and stir well to combine.
6. Grill the aubergine slices over a low-medium direct heat until charred and slightly softened.
7. Flip the aubergine slices over to indirect side. Top with the pork mix, using your hands to press a layer of mince to cover the whole of each slice.
8. Bake indirect until the pork is cooked and browned on top (about 15 minutes).
9. Stir together the glaze ingredients and brush the top of each slice, cook for a further 5 minutes.
10. Carefully move each slice with a spatula on to a serving platter.
11. Sprinkle with finely chopped spring onions and fresh coriander leaves.
