Piquant aubergine salad

Name: Piquant aubergine salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 small Thai eggplants (alternatively 1 large eggplant); 7-10 Tbsp Salt; 4-6 green chillies; 6 Garlic cloves; 3 red onions; 1/2 TEASPOON coarse salt; 125 g Pork bacon crusts (you can get them in the Asian shop); 2 Sticks of lemongrass; 1/2 potty/bunch coriander; 2-3 TABLESPOONS Oil; 200 g Pork sausage

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

10 small Thai eggplants (alternatively 1 large eggplant)
7-10 Tbsp Salt
4-6 green chillies
6 Garlic cloves
3 red onions
1/2 TEASPOON coarse salt
125 g Pork bacon crusts (you can get them in the Asian shop)
2 Sticks of lemongrass
1/2 potty/bunch coriander
2-3 TABLESPOONS Oil
200 g Pork sausage

Directions

1
Clean, wash and thinly slice the aubergines. Place in cold salted water for about 10 minutes. Clean the chillies, cut lengthwise, remove seeds, wash and chop. Peel 2 cloves of garlic and 1 onion, dice finely.
2
Crush everything with coarse salt in a mortar to a paste (or puree in a mixer). Coarsely chop bacon crusts. Remove outer leaves from lemon grass. Wash the sticks and cut into very fine rings.
3
Peel 4 cloves of garlic and cut into thin slices. Peel 2 onions and cut into rings. Dab aubergines dry. Wash coriander, shake dry, dab off leaves. Heat oil in a pan.
4
Briefly sauté the garlic in it and take it out. Fry the chilli paste in the frying oil for about 1 minute. Stir-fry the ground pork for about 3 minutes until crumbly. Fry aubergines, onions and lemon grass for 2-3 minutes, stir in bacon, garlic and coriander.