I’ve tried so hard to like eggplant, but our interactions have always been a bitter experience. I’ve tried different sizes and colours, I’ve tried them cooked a variety of ways, I’ve cooked them so fresh they where in the vegetable garden that morning. I’ve tried them cooked by other people! I had almost given up when I spotted the idea for this on facebook, and I thought ‘Eggplant, this is your last chance.’ It must have heard me, because this particular dish is delicious.
Silky Sweet Eggplant with Pork
- 1 large purple eggplant, cut into pieces about 1cm x 2cm, salted well and left to drain away the bitterness for an hour.
- 500g of pork mince
- a glug of olive oil (a few tablespoons)
- 1 cup of chicken stock
- 1 tablespoon of grated ginger
- About 3 large tablespoons of Kecap Manis
- A big handful of chopped coriander, parsley or spring onions to garnish.
- Rinse and drain the salted eggplant, dry roughly in a tea towel or paper towels.
- Saute in a large pan with the olive oil until a little golden on most sides.
- Add the mince and continue stirring over high heat until all the mince is browned.
- Add the ginger, kecap manis and chicken stock, stir well and simmer over low – medium heat for about 1 hour, until the eggplant is thoroughly cooked and soft.
- Serve topped with the coriander, parsley or spring onions.
I didn’t have any greenery to put on top, and I was sad! I think coriander would go particularly well with this, and it sort of needs something pretty for the top. The eggplant is still it’s bitey self but the long slow simmer has tamed it’s bitterness very well, and the kecap manis has helped it become sweet and moreish.
Good effort Eggplant, I think we are going to get along after all.