Aubergine with pork and prawns - makhua phao song kruang

Stephen Ceideburg
      4 lg Aubergines (eggplants)
      5 oz pork, minced or ground
      7 oz Prawns (shrimp), shelled
    1/2 ts Pepper
      3    Shallots, chopped
      1 tb Oil
      4    Cloves garlic, crushed
      1 tb Vinegar
      1 tb Fish sauce (Nam Pla)
      2 tb Fermented soya beans
      1 ts Sugar
           Red Bell Pepper Or:
      3    Red Chines
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.
  
  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.
  
  Mix the pork and prawns together. Add pepper to taste and put aside.
  
  Saute the shallots in the oil, Remove the shallots and drain them, using
  the oil remaining in the pan to saute the garlic. When the garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.
  
  Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
  and cook for a few minutes.
  
  Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
  the sugar.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg