Ingredients:
  • Thai Eggplant 2 halved lengthwise
  • Hardboiled egg 2 halved
  • Shallot ¼ cup thinly sliced
  • Dried shrimp 2 Tbsp finely pound
  • Minced pork 200 g
  • Water 120 ml (½ cup)
  • Mint leaves 1 bunch
  • Fish sauce 3 Tbsp
  • Lime juice 2 Tbsp
  • Palm Sugar 1 Tbsp
  • Coriander root paste 1 tsp
  • Thai chillies ½ tsp chopped finely
Method:
  1. Grill eggplant and when evenly cooked through, allow to cool, remove the skin and cut into 10 cm (2 in) pieces.
  2. Heat water in a pot over low heat, add minced pork and stir until cooked through.
  3. Retain the stock for the dressing.
  4. Add lime juice, chillies, fish sauce, sugar, and the rest of pork stock in a bowl.
  5. In a mixing bowl, add eggplant, cooked pork, shallot, dried shrimp, mint leaves and dressing. Toss well.
  6. Garnish with boiled eggs.