Stir-fry eggplant with pork mince ผัดมะเขือม่วง


In Thailand we use the long green eggplant to cook this dish but here in Australia the long green eggplant is only available in Asian grocery shops and the cost is quite high. I substitute it with purple eggplant which in any supermarket or fresh food market. The price is lower and the taste is just as good as the authentic one.



  • 1 medium size eggplant.
  • ~150g pork minced
  • 1/2 cup Thai basil leaf
  • 2 clove of garlic
  • 4 red chilli (more or less as desired)
  • 1/2 cup of vegetable oil

Sauce mix

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp salted soybean

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