Amoy 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 3tbsp. Rice Vinegar 2 tbsp, Amoy Gold Label Dark Soy Sauce 2tsp, Sugar 1tsp, Amoy Pure Sesame Oil 2tsp, Water 150ml

Thickening:

Potato starch with Water 3tsp

Method (Oven & BBQ):

1 - Dice mushroom and Red Chilli. Heat up your frying pan, put in 2tbsp oil and fry minced pork until fully cooked. Add mushroom, ginger, garlic, and red chilli. 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 3tbsp.

(Oven)

Cut aubergines into halves, lengthwise. Brush on some oil and put into a pre-heated oven to 170°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 onions on top. Ready to Serve!

(BBQ)

Cut aubergines into halves, lengthwise. Brush on some oil and grill on a 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 onions on top. Ready to Serve!