Grilled Aubergine

Serves 2 • Preparation Time 30 minutes • Cooking Time 35 minutes

Ingredients: 2 Aubergine, Minced Pork 150g, Soaked Mushroom 70g,
Minced Ginger 15g, Minced Garlic 20g, Red Chilli 35g, Chopped Spring Onion 20g

Seasoning: Amoy Toban Chilli Bean Sauce 3 tbsp, Rice Vinegar 2 tbsp, Amoy Gold Label Dark Sauce 2 tsp, Sugar 1 tbsp, Amoy Pure Sesame Oil 2 tsp, Water 150ml

Thickening: Potato Starch with Water 3 tsp

Method (Oven & BBQ)

1. Dice mushroom and red chilli. Heat up a frying pan, put in 2 tbsp oil to fry the minced pork until fully cooked. Add mushroom, ginger, garlic and red chilli and stir-fry until fragrant.
2. Add seasoning and continue to cook until boiled and the liquid is reduced. Thicken the sauce with potato starch water 3 tbsp.

(Oven)(Cut aubergines into halves, lengthwise. Brush on some oil and put in a pre-heated oven to 170 ゚C to bake for 20 minutes. Place the minced pork, mushroom, ginger, garlic and red chilli onto the aubergines and continue to bake for 8 minutes. Sprinkle spring onion on top. Ready to serve.

(BBQ)( Cut aubergines into halves, lengthwise. Brush on some oil and grill on a grill rack for about 20 minutes. Place the minced pork, mushroom, ginger, garlic and red chilli onto the aubergines and continue to grill for 10 minutes. Sprinkle spring onion on top. Ready to serve.