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2
125 g
1
cm
2
teaspoons
1/2 teaspoon
1
clove
1
teaspoon
4
sprigs
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Large eggplant, weighing about 400 g
Rump steak, finely minced
Galangal, finely chopped
Nuoc cham sauce
Pepper
Garlic, crushed and finely chopped
Oil
Coriander (cilantro) leaves, to garnish
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Method :
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Prick the eggplant several times with a
fork.
-
Grill or bake in a preheated oven, 190oC
(375oF), Gas Mark 5, for about 35 minutes for large ones and
25 minutes for small ones or until they are soft. You do not want to let
the skin burn.
-
Allow them to cool, then peel them and cut
in half lengthways.
-
While the eggplant are cooking and
cooling, mix the minced steak in a bowl with the galangal, nuoc cham
sauce, pepper and garlic. Leave to stand for 35 minutes.
-
Heat the oil in a wok over a high heat.
Quickly stir fry the minced steak and all its marinate. Divide the
minced meat into 4 portions.
-
Arrange the eggplant on 4 individual
plates and top with the mince.
-
Garnish with coriander sprigs and serve
with light soy sauce and nuoc cham sauce to taste.
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