LAO LAP Aubergines & PORK
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A Lao-style dish featuring tender aubergines and minced pork stir-fried with lemongrass, garlic, and chillies, finished with fresh herbs and bean sprouts. Served with jasmine rice.
Ingredients
- 73.9 ml groundnut (peanut) oil
- 6 clove garlic peeled and sliced
- 2 red chillies sliced
- 2 aubergines (eggplants)
- 29.6 ml fish sauce
- 44.4 ml dark soy sauce
- 250 g jasmine rice
- 2 lemongrass trimmed and tough outer leaves removed
- 1 dill
- 1 coriander (cilantro) leaves
- 1 mint leaves
- 500 g minced (ground) pork
- 1 lime juice of
- 1 bean sprouts
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 406 mg
- Iron: 6.67 mg
- Magnesium: 91.6 mg
- Phosphorus: 365 mg
- Potassium: 1159 mg
- Zinc: 3.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml groundnut (peanut) oil
- 2 aubergines (eggplants)
- 29.6 ml fish sauce
- 44.4 ml dark soy sauce
- 250 g jasmine rice
- 1 dill
- 1 coriander (cilantro) leaves
- 1 mint leaves
- 500 g minced (ground) pork
- 1 bean sprouts
Prepare
- 6 clove garlic, peeled and sliced
- Slice 2 red chillies
- 2 lemongrass, trimmed and tough outer leaves removed
- 1 lime, juice of
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.