Serves 4 (serving size: 1 eggplant and about 3 tablespoons relish)
Photo: Sarah Anne Ward
4 (3- to 4-oz.) Japanese or Italian eggplants
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 cup minced shallots
2 garlic cloves, minced
4 ounces ground pork
1 teaspoon coconut sugar
1 teaspoon fish sauce
2 red Thai chiles, thinly sliced
1 tablespoon chopped fresh basil
Est. added sugars 1g
How to Make It
Preheat oven to 450° F.
Cut each eggplant into 1/4-inch slices, cutting to, but not through, stem end. Gently fan eggplants and place on a baking sheet lined with parchment paper. Brush 1 tablespoon oil evenly over eggplants. Bake at 450° for 15 minutes; remove from oven. Press eggplants gently to fan slices; brush with 1 tablespoon oil, and sprinkle with salt. Bake an additional 5 to 7 minutes or until flesh is tender edges are slightly crisp.
Meanwhile, heat a large skillet over medium-high. Add remaining 1 tablespoon oil; swirl to coat. Add shallots and garlic; sauté 1 minute. Add pork; cook 4 minutes or until browned, stirring to crumble. Stir in sugar and fish sauce. Remove pan from heat; stir in chiles and basil.