The Best Eggplant Dish Ever

Ingredients

• 12 Thai dried red chiles, soaked in warm water for 15 minutes to soften.
• 1 C finely chopped shallots
• 20 cloves garlic minced
• 1/2 C dried shrimp
• 1 tbsp salt
• 4 medium tomatoes, coarsely chopped
• 1/2 C vegetable oil
• 1 C (about 8 ounces) ground pork
• 2 tsp ground turmeric
• 6 pounds Asian eggplants (16 to 20 medium) cut into 1/4" thick slices
• 1/2 C coarsely torn coriander leaves

Procedure

1. Drain chiles, reserving water.
2. Coarsely chop them, discarding the stems
3. Blend chiles with the shallots, garlic, shrimp,, and salt.
4. Pound or process to a paste.
5. Add the tomatoes and blend briefly. Transfer to a bowl and set aside.
6. Place a large pot over high heat. Add the oil and the pork.
7. Brown briefly, then add the spice paste and turmeric.
8. Lower the heat to medium and cook, stirring until aromatic, about 2 minutes.
9. Add the eggplant slices and stir briefly. Cover tightly, and reduce the heat to low (do not add water).
10. Cook, checking every 5 minutes or so to ensure nothing is sticking and to give a brief stir, for 45 minutes to an hour, or until the eggplant is very tender and shapeless.
11. Turn into a shallow bowl and top with the coriander.