Aubergine with Pork and Basil Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 big aubergine, sliced lengthwise
3 cloves of garlic, chopped
1/2 red chile, sliced diagonally
7 oz (about 1 cup) minced pork
1/2 c. roughly torn basil leaves
1/2 c. water
1/2 tsp. corn flour
1 tbsp. fish sauce
1 tbsp. brown sugar
2 stalks of spring onions, cut into rounds
olive oil for brushing on aubergine
2 tbsps. cooking oil for stir frying

Instructions:

Brush the aubergine liberally with olive oil and grill on a pre-heated grill for about 10 minutes on each side or when the inside is cooked and the surface nicely browned. Set aside. Heat up a wok and add the cooking oil. Stir fry the chopped garlic and chilli for a few seconds. Do not let the garlic brown. Add the minced pork, brown sugar and fish sauce until the mixture is dry and golden in color. Add the spring onions. Disperse the corn flour in the water. Add to the pork mixture while stirring constantly until the sauce thickens. Stir in the basil. Pour over the grilled aubergines and serve.

From adorasbox.net