Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant -- about 12 ounces
Salt and freshly ground
Black pepper
1/2 ts Vegetable oil
1 sm Onion thinly sliced and
Then
Coarsely chopped
1 Egg -- lightly beaten
2 c Ground pork
1 tb Gherkin or pickles --
Chopped
1 ts Sugar
2 tb Nuoc Mam sauce
OR light soy sauce
1 tb Cornstarch
1 tb Rice wine or dry sherry

*(Thit Lon Xay Hap Voi Ca Tim).

1. Peel the eggplant, slice into pieces about 1/2" thick and then
chop into 1-inch pieces. Sprinkle and rub with salt and pepper, and
a little oil. 2. Mix the onion, egg, pork, dill pickle, sugar, Nuoc
Mam sauce, cornstarch, rice wine, and a little salt. Mix with a
wooden spoon until the ingredients are thoroughly mixed. 3. Place the
eggplant pieces at the bottom of a bowl and pack the pork mixture on
top of the eggplant so that no vegetable shows above the surface. 4.
Place the bowl in a steamer over the wok and steam vigorously for 45
minutes. If you don't have a steamer, use the largest pan you have.
Turn a fair-sized bowl upside down and place it in the bottom. Put
the bowl containing the pork and eggplant on

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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