Prep 30 mins
Cook 1 hr
This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!
- 4 lbs eggplants (3 large)
- 1⁄4 cup vegetable oil
- 5 garlic cloves (smashed and coarsely chopped)
- 3⁄4 lb ground pork
- 3⁄4 lb shrimp (shelled, deveined and finely chopped)
- 1⁄4 cup fish sauce
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon pepper (freshly ground)
- 3 scallions, thinly sliced
- Preheat oven to 350.
- Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
- Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).
Beautiful! Who knew you could get so much flavor from so few ingredients. I added a little soy sauce to top it (Cause I'm a sodium junkie) But still - sublime.