Brinjal Eggplant Aubergine with Thai Basil and Minced Pork | BIG Bites MY

Brinjal Eggplant Aubergine with Thai Basil and Minced Pork
I love brinjal / eggplant dishes! This is a simple eggplant with minced pork dish and the addition of Thai basil elevates it to another level. With preparation and cook time of under 45 minutes, this is really SO EASY LAH! The recipe shown here feeds one to two, just double up accordingly if you are cooking for more. A complete dish of meat and vegetables to go with hot rice!

Watch video for step-by-step method of preparation

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Prep time: 15 minutes
Cooking time: 30 minutes
Serving: 1 - 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 4 small brinjals / eggplant (about the length of my hand)
• 100g minced pork
• 1 small bunch of Thai basil
• 1 tablespoon chopped garlic
• 1 tablespoon oyster sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon corn flour
• 1/8 teaspoon white pepper
• 1 Thai chili
• 9 tablespoons (135ml) water
• Enough oil for deep frying

Method

1. Wash and pluck the leaves of the Thai basil. Discard the stalks.
2. Cut brinjals into little batons of about 2-inch lengths
3. Heat oil over MEDIUM HIGH heat until it’s smoking hot. Carefully drop in brinjal and deep fry until slightly browned. Remove and drain excess oil.
4. Heat 1 tablespoon of groundnut oil over MEDIUM LOW heat
5. Add chopped garlic and saute until aromatic
6. Add minced pork and saute until it turns white
7. Add oyster sauce, soy sauce and white pepper. Stir to combine.
8. Add 1 tablespoon (15ml) of water to corn flour to make a cornstarch slurry
9. Add the cornstarch slurry to minced pork for a velvety / silky texture
10. Add 5 tablespoons (75ml) of water and simmer for a while
11. Add the deep fried brinjals and stir to combine
12. Add another 3 tablespoons (45ml) of water and Thai chili. Stir to combine.
13. Taste and flavor to your liking
14. Add Thai basil and stir to combine
15. Ready to be served when the Thai basil have wilted and becomes aromatic
16. Garnish with a sprig of fresh Thai basil

Notes:

• I sometimes pour hot water over the deep fried brinjal to get rid of some of the oil before adding it to the stir-fry
• If you do not like deep frying, you may steam the brinjals on HIGH heat for 5 minutes