Asian Salad Recipes - Thai Minced Pork and Aubergine Salad Recipe

Ingredients

• 12 round green aubergines (eggplants)

• 1 tablespoon lemon juice

• 150g (5oz) minced pork

• 1 young lemon grass stalks, thinly sliced

• 1 heaped teaspoon grated fresh ginger

• 1 level tablespoon dry-fried sesame seeds, to garnish

For the dressing:

• 4 small red shallots

• 3 garlic cloves

• 4 small red or green chilies

• 2 tablespoons fish sauce

• 1 tablespoon tamarind water

• 2 level teaspoons sugar

• 1 heaped tablespoon finely chopped coriander (leaf and stem)

Serves 4

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Method:

1. Thinly slice the aubergine and place in cold water with the lemon juice.

2. Heat 2 tablespoons of water in a pan, add the minced pork, lemon grass and ginger, and simmer until the pork is cooked through, about 2 - 3 minutes, stirring well. Remove from the pan and place in a serving bowl.

3. Prepare the dressing: preheat a hot grill. Wrap the shallots, garlic and chilies in foil and grill the parcel for 1 minute on each side. Remove from the foil, place in a mortar and pound to a paste. Stir in the remaining dressing ingredients, mixing well, and pour over the pork.

4. Drain the aubergines, add to the bowl, mix well and serve, garnished with sesame seeds.