Meat Recipes - Beef with Charred Aubergines Recipe

Ingredients

• 2 aubergines (eggplant)

• 15ml/1 tbsp vegetable or groundnut (peanut) oil

• 2 shallots, finely chopped

• 4 garlic cloves, peeled and finely chopped

• 1 fresh red chili, finely chopped

• 350g/12oz minced (ground) beef

• 30ml/2 tbsp fish sauce

• sea salt and ground black pepper

• crusty bread or rice and salad, to serve

Serves 4

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Method:

1. Place the aubergines directly over an open flame. Turn them over from time to time, until the skin is charred all over. Put the aubergines into a plastic bag to sweat for a few minutes.

2. Hold each aubergine by its stalk under running cold water, while you peel off the skin. Squeeze out the excess water and chop the aubergines roughly on a board.

3. Heat the oil in a large. heavy pan. Stir in the shallots, garlic and chili and fry until golden. Add the minced beef and stir-fry for about 5 minutes.

4. Stir in the fish sauce and the aubergine and cook gently, stirring frequently, for about 20 minutes, until the meat is tender.

5. Season with salt and pepper and serve with crusty bread or rice and a salad.

To obtain the unique, smoky flavor that is integral to this dish, aubergines are charred over a flame, or charcoal grill, then skinned, chopped to a pulp and added to a minced meat mixture. Although popular in parts of South-east Asia, the method is more associated with the cooking of India, the Middle East, and North Africa.

Variation: This dish can also be made with beef or pork - either way it is delicious served with chunks of fresh, crusty bread.