Cambodian Eggplant
Dive into the vibrant flavors of Southeast Asia with this delightful Cambodian Eggplant recipe! This dish combines tender Asian eggplant with savory ground pork, all infused with the fragrant trifecta of lemongrass, garlic, and shallots. A creamy coconut milk base, seasoned with fish sauce, soy sauce, and a hint of palm sugar, creates a rich, umami-packed sauce that perfectly complements the velvety eggplant. Optional red chili adds a customizable touch of heat, while fresh cilantro and lime wedges bring a bright, zesty finish. Quick and easy to prepare in just 35 minutes, this one-pan wonder is a perfect weeknight dinner that pairs beautifully with steamed jasmine rice. Packed with bold flavors and authentic Cambodian elements, this dish is both comforting and exotic—a must-try for lovers of Southeast Asian cuisine!
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Recipe Information
Ingredients
- 2 medium-sized eggplants (preferably Asian variety)
- 250 grams ground pork
- 2 small shallots
- 3 cloves garlic
- 1 stalk lemongrass
- 1 small red chili (optional, adjust to taste)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 120 milliliters coconut milk
- 1 teaspoon palm sugar (or brown sugar)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 4 wedges lime wedges
Instructions
Slice the eggplants lengthwise into quarters. If they are too long, cut them into smaller 4-inch pieces. Set aside.
Finely mince the shallots, garlic, and the lower tender portion of the lemongrass stalk. Thinly slice the red chili if using.
Heat vegetable oil in a large skillet or wok over medium heat.
Add the minced shallots, garlic, lemongrass, and chili to the pan. Sauté for 2-3 minutes until aromatic.
Add the ground pork to the skillet, breaking it apart with a spoon. Cook for 4-5 minutes until browned.
Stir in the fish sauce, soy sauce, and palm sugar. Mix well to ensure the pork is evenly coated with the seasonings.
Add the sliced eggplant to the skillet. Toss to combine with the pork and seasonings.
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 10-12 minutes, stirring occasionally, until the eggplant becomes tender and absorbs the flavors.
Taste and adjust the seasoning with additional fish sauce or chili if needed.
Garnish with chopped fresh cilantro and serve with lime wedges on the side. This dish pairs wonderfully with steamed jasmine rice.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 33.5 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
