Yum Ma-Kuer Yao (Eggplant Salad)

3 Chinese Eggplants
2 Eggs
1/4 pound of ground pork
2 Shallots
Chopped scallion and cilantro

Spicy Sauce
2 cloves garlic
3-5 Thai chilli
1 lime juice
2 1/4 tablespoons fish sauce
a pinch of sugar

- Mash garlic and chilli together, then season with sugar, lime juice and fish sauce.

Eggplant Salad
- Bake Eggplant in 400F for 45 minutes and leave inside the oven for 15 minutes. Then peel the skin off and cut into bite size.
- Boil 2 eggs for 7 minutes in high heat and leave in room temperature water. Peel and quarter eggs for the end.
- Cook ground pork in pan and add 2 tablespoons of chicken stock.
- Mix the spicy sauce and sliced shallots in cooked pork.
- Garnish with chopped cilantro and scallion.