Cumin and Coriander Grilled Eggplant with Minced Pork and Shrimp

Method

1. Preheat a grill or grill pan to medium-high heat.
2. Cut eggplants in half lengthwise, brush with oil, and grill until charred on both sides, about 4-5 minutes per side.
3. In a pan, cook minced pork and shrimp over medium heat until browned and cooked through, about 5 minutes.
4. Add minced garlic and chili flakes to the pan, sauté for 1 minute.
5. Insert_before 4: during preparation, add cumin and coriander to the pork and shrimp mixture.
6. Mix in fish sauce, then transfer the pork and shrimp mixture to a bowl.
7. Place cooked egg, coriander, and spring onion in the center of a banana leaf, then add the pork and shrimp mixture on top.
8. Fold the banana leaf into a parcel, securing with kitchen twine if needed.
9. Grill the parcel for 5-7 minutes until the flavors meld and the egg is warm.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.