Lao Lap Aubergines & Pork

Let's Cook

1. Step 1.

   Heat 3 tablespoons of the groundnut oil in a large frying pan or skillet over medium-low heat. Add half of the sliced garlic and half of the sliced red chillies, mix well, and cook, stirring occasionally, while you prepare the aubergines.

2. Step 2.

   Slice the aubergines into 5mm (¼in) discs. Layer the aubergine slices in the pan with the garlic and chilli. Pour over 1 tablespoon of fish sauce and 2 tablespoons of water. Cover and cook for 20 minutes, or until tender, shaking the pan occasionally and turning the aubergines halfway through. Remove the lid, add 2 tablespoons of dark soy sauce, turn the heat up to medium, and cook for 4–5 minutes, shaking the pan occasionally, until the aubergines have taken on a little colour.

3. Step 3.

   While the aubergines are cooking, cook the jasmine rice in boiling water for 10–12 minutes until soft, or as directed on the packet, then drain in a colander. Set aside.

4. Step 4.

   Place the lemongrass (trimmed and tough outer leaves removed), remaining sliced red chilli, and remaining sliced garlic into a mini food processor. Blend into a rough paste. Finely chop half of the dill, coriander, and mint leaves; set the chopped herbs aside, and keep the remaining whole herbs for garnish.

5. Step 5.

   Heat a wok over high heat until smoking. Add the remaining 2 tablespoons of groundnut oil and the minced pork. Stir-fry for 2 minutes, then add the spice paste and stir-fry for another 2–3 minutes until the pork is just cooked through. Add the remaining 1 tablespoon of fish sauce, the remaining 1 tablespoon of dark soy sauce, and the lime juice; stir-fry for 1 minute. Turn off the heat, add the chopped herbs, mix well, and set aside.

6. Step 6.

   Place the cooked aubergines on a large serving plate. Spoon the pork mixture over the aubergines, then top with the remaining whole herbs and the bean sprouts. Serve with the cooked rice.