You’ll Need
For the Aubergines
4 medium aubergines
1 tsp vegetable oil
4 eggs
1/2 tsp sea salt
1/2 tsp black pepper
For the Pork Topping
350g pork mince
1 small onion, finely chopped
2 garlic cloves, finely grated
1 tomato, finely chopped
1 tbsp light soy sauce
1 tsp fish sauce
1/2 tsp soft brown sugar
1 tbsp vegetable oil
Optional but dangerous
Banana ketchup
Steamed rice
Sliced chillies
Equipment
A flat heatproof tray or four small oval dishes
Method
Prick the aubergines and air fry at 200°C for 15-18 minutes, turning once, until collapsed and charred.
Cool until safe to handle, peel away the dark skin but leave the stalks attached, then flatten the flesh gently with a fork.
Put the pork, onion and oil in a heatproof dish and air fry at 190°C for 7 minutes, breaking it up twice.
Stir in the garlic, tomato, soy, fish sauce and sugar and cook for 4 minutes more.
Beat the eggs with the salt and pepper.
Lay the aubergines on the oiled tray, spoon over the egg and press the pork mixture into the soft flesh.
Air fry at 180°C for 8-10 minutes until the egg is set and the pork topping reaches 75°C.
Rest for 2 minutes and lift out carefully by supporting the soft centres.