Eggplant With Thai Stuffing

I was inspired by fellow bloggers to make something purple and I thought I'd make it with eggplant instead of purple sweet potatoes. I made strips of the fresh Japanese eggplant and lattice weave it and stuff it with Thai chicken.

For the stuffing sautee 4 cloves of garlic and 3 shallots minced. Then add 2 1/2 cups of ground chicken leg meat with some cilantro, 1 hot chili, 1 heart of lemon grass finely chopped. Season with lime juice, palm sugar and fish sauce to taste. You can use salt and omit sugar and fish sauce if you wish.

Make the lattice with eggplant strips loosely first then gather the strips to the center when weave is complete. Place it on a hot flat grill and close for 3 minutes then open and continue to cook for 7 minutes. If you don't have a flat grill put it on a lined baking sheet, bake at the bottom rack for 10 minutes in a preheated 350 F oven. It should do the same job. Grill the strips of peeled eggplants to line the stuffing.

Use a small bowl lined with food wrap for easy unmolding. Lay the strips inside and fill it alternating eggplant an chicken. Pack it slightly to avoid crumbling. Cover with plate and turn it over. It should easily come out fine.

 Then drape the weave onto the stuffing, cover it with the bowl, press hard with left hand and with the other cut around excess strips with a sharp paring knife.

This cake can be for six servings. Enjoy!