In continuation of my latest Cambodian phase, I also tried to make a Cambodian eggplant recipe called ‘cha traop dot’. It is a stir fry dish of grilled eggplant and minced pork. This Cambodian eggplant recipe is very yummy and is one of my favourite eggplant dishes. For simplicity, I have roasted the eggplant/aubergine as opposed to grilling it and you can tell! The dish simply doesn’t have the same smokiness. I will grill it next time when I have more time.
Serves 4 (approx. 213 calories per serve)
Prep time 15 mins
Cook time 45 mins
3 medium sized eggplants
1 tbsp canola oil
4 cloves garlic, crushed
300g pork mince
3 hot chillies, finely sliced
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
1 stalk of spring onion, sliced
Tip: For best results, grill the eggplants on a cast iron griddle like this one.
Preheat the oven to 200C on a grill setting.
Coat the eggplants with the oil and place on a tray. Roast/grill them whole in the oven for 30 minutes before letting it cool. The skin should become dark and a little wrinkly (it will wrinkle even more when cooled).
While the eggplants are roasting, prepare the other ingredients so that they are handy when you are stir frying.
When the eggplants have cooled, peel the skins off and chop them to bite sized pieces. There’s no real elegant way of doing this as it is quite squishy once it’s cooked but I usually make a few slits on the sides and try to peel it like a very ripe banana. It can get messy!
Heat a wok and brown the minced pork. I have deliberately not added any oil because I usually find that the pork, even if it’s the leanest cut, tend to have enough oil coming out of them when cooked.
Stir in the minced garlic, brown sugar, chilli slices, soy sauce and oyster sauce and cook for a couple more minutes.
Stir in the eggplant and cook for a few more minutes.
Garnish with the sliced spring onions and serve with rice.
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