Spicy pork and eggplant salad

Serves : 4

Preparation time: 15 minutes

Cooking Time: 20 minutes

Ingredients

• 2 eggplants, cut into thick sticks
• 2 small bird peppers
• 2 garlic cloves, chopped
• 1 lemon, juice
• 1 lime, juice
• 120 ml (8 tbsp.) canola oil
• 30 ml (2 tbsp.) fish sauce
• 15 ml (1 tbsp.) sugar
• 250 g (9 oz.) Québec ground pork
• 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 45 ml (3 tbsp.) soy sauce
• 125 ml (½ cup) coriander leaves
• 2 green onions, sliced
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. On an ovenproof baking sheet lined with a silicone mat, divide the eggplant among the sticks, season with salt and pepper and bake for 20 minutes, or until the sticks are cooked and lightly colored. Leave to cool.
3. Meanwhile, in a hot pan, brown the pork in the fat of your choice until nicely colored.
4. Add the soy sauce and a little pepper, then leave to cool.
5. Using a mortar and pestle or a small food processor, crush the chillies and garlic, then add the lemon and lime juice, oil, fish sauce and sugar and set aside.
6. In a bowl, combine eggplant, meat and prepared sauce.
7. Garnish with coriander leaves, green onion rings and serve.