Roasted Eggplant with Spicy Pork and Sweet Basil (มะเขือยาวหน้าหมูสับผัดพริกเผา)

1.Wash the eggplants thoroughly. Prick the skin all over with a knife, then roast in a preheated oven at 200°C (390°F) for about 18 minutes or until tender.

2.Transfer the roasted eggplants to a bowl, cover with plastic wrap, and let rest for 5 minutes to loosen the skins. Peel off the skins, cut into preferred lengths, and place in a colander to drain excess moisture.

3.In a pan over medium heat, add oil. Once hot, add garlic, bird’s eye chilies, and dried chilies. Stir-fry until fragrant. Add minced pork and cook until fully cooked. Add chili paste, oyster sauce, and fish sauce. Stir well to combine. Mix cornstarch with water and pour into the pan. Stir until the sauce thickens. Add sweet basil leaves and gently fold until just wilted. Remove from heat.

4.Arrange the roasted eggplants on a serving plate. Spoon the spicy pork mixture over the top and garnish with crispy fried basil leaves. Serve immediately.