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Chargrilled eggplant with pork recipe

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  • Cuisine: Cambodian

Ingredients

1 long Japanese eggplant
100g lean pork, minced
1 garlic clove
1 red shallot
2 tbsp fermented soy beans
½ tbsp palm sugar
2 tbsp oyster sauce
1 spring onion, sliced, for garnish
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Preparation

Chargrill the eggplant over charcoal or a gas flame for 10-15 minutes, or until blackened. On a chopping board, mince the pork together with the garlic and shallot with a heavy cleaver.

In a mixing bowl, combine the minced pork, fermented soy beans, palm sugar and oyster sauce, and mix well.

In a hot wok, add oil and garlic and sauté until fragrant. Add the pork mince mixture and stir-fry over a medium heat for 3 minutes or until cooked.

Submerge the eggplant in a bowl of cold water and peel the blackened skin. Transfer to a serving plate.

Slice the eggplant down the middle and flatten the eggplant out with your knife.

Spoon the cooked pork onto the eggplant and garnish with sliced spring onion and serve.

If you enjoyed this Chargrilled eggplant with pork recipe then browse more Cambodian recipes, meat recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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