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Ca Phao Kho (Braised Eggplant)

INGREDIENTS

2 pounds Japanese eggplant, halved lengthwise
1 tablespoon vegetable oil
2 large cloves garlic, peeled and minced
6 ounces ground beef
1 tablespoon fish sauce
coarse sea salt
freshly ground black pepper

FYI: Asian eggplants are usually long and slender.

To prepare:

Char the eggplants on all sides over an open flame on medium-high heat or in a dry skillet on an electric stove.
When the skin has blackened on all sides, allow to cool.
Peel the eggplant and cut into large chunks.
Heat the oil in a clay pot or heavy-bottomed pot over medium heat.
Add the garlic and stir-fry until golden, about 10 minutes.
Add the ground beef and stir so the beef separates, about 5 minutes.
Reduce the heat to low, add the eggplant and fish sauce, and season with salt and pepper.
Braise, partially covered, until the eggplant has cooked down but is still slightly chunky, about 30 minutes.

TIP: If you do not like the smoky flavor of the charred eggplants, simply skip step 1. Instead, cut the eggplants, skin on into large chunks and proceed with step 2.

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