Eggplant with Pork (Khua Maak Kheua Gap Moo)
This very delicious traditional Lao salad recipe is based our experience cooking at the Tamnak Cooking School in Luang Prabang. We sometimes serve this as a Starter and then on other occasions as a meal on its own with steamed rice.
Serves 2 (typically served as one dish among others, forming part of the main course)
Ingredients
- 120 gms. minced pork
- 5 large spring onions, cut into 2cm. lengths, if very large slice in half lengthwise
- 3 long Asian eggplant/aubergine or 1 medium sized European eggplant, cut into 3-5cm. pieces
- 3-5 garlic cloves, depends on your taste, crushed
- 3 tbsp. oyster sauce, to taste
- ¼ tsp. salt, to taste
- ¾ tsp. sugar, to taste
- ~4 tbsp. oil
- Iceberg or butter lettuce (optional), to serve
Method
- Heat 3 tbsp. of oil in a wok, add the eggplant and stir fry until it begins to soften and turn a golden colour, do not overcook the eggplant as it will go too soft. Place the cooked eggplant in a dish and set aside.
- Place the remaining 1 tbsp. of oil into the wok add the onion and stir fry until half cooked. Add the crushed garlic and stir for 30 seconds. Add the pork and stir frying until cooked.Add the salt and sugar, keep stir frying and add the oyster sauce and cooked eggplant.
- Taste and add more salt or sugar if required.
To serve
You can simply place this delicious salad on the table among other dishes or serve it on its own with steamed rice or you may choose to serve it as a Starter, placing a spoonful into the cup of a lettuce leaf, bundling it up and chewing it down.