Trapp Dott | Grilled Eggplant Salad+

+ Ingredients
  - 2 eggplants
  - 150g minced pork

+ Dressing:
  - 3 tbsp water
  - 1 tbsp fish sauce
  - 1 tbsp vinegar
  - 1 tbsp sugar
  - 1/2 tsp salt
  - 3 garlic cloves, sliced
  - 3 shallots, sliced
  - spring onion for garnish

+ Method 
  Grill eggplant over hot coal for about 10 minutes or until soft, when cool skin and cut into 3 bite-size pieces then place it on a nice plate. Pour 1 tbsp oil into  a pan over medium heat then add mince pork and stir constantly until it is cooked the remove from heat and put into the bite-size pieces of eggplant. Dressing is made by mixing water, fish sauce, vinegar, sugar, salt, sliced garlic and shallot altogether in the small bowl, stir well and taste. Then pour over the eggplant.Finally sprinkle sliced spring onion.