Cambodian Grilled Eggplant with Minced Pork Recipe – How to Make Chha Trob
This Cambodian grilled eggplant with minced pork recipe makes a delicious Cambodian dish that’s called chha trob for short in Khmer. The eggplant is char-grilled so it has a wonderful smoky flavour, while the minced pork, stir-fried with fermented soybeans, is a little funky, a little salty, and a little sweet.
- 2 eggplants large ones, often called graffiti or Sicilian
- 300 g pork mince
- 3 tbsp fermented soybeans
- 1 tbsp oyster sauce
- 1 clove garlic minced
- 2 tbsp vegetable oil
- 5 pieces spring onion sliced finely, for garnish
- 1 pinch salt to taste
- 1 pinch pepper to taste
Prick the eggplants all over with a fork. Brush the eggplants with vegetable oil and place on a wire rack in the oven on 180˚C.
Cook the eggplants and turn them every 10 minutes, until the skin has noticeably softened.
Grill the eggplants still whole on a BBQ until the exterior of the eggplants are charred.
Allow the eggplants to cool a little and while they’re cooling make the mince mixture.
Add the oil to a wok over medium-high heat. Add the minced pork and when coloured add all the other ingredients and cook until fragrant. Check the seasoning and adjust if necessary.
Once the eggplants have cooled, peel the eggplants and slice through the middle. Splay the eggplants out and top with the mince.
Garnish with spring onions.
Calories: 338kcal | Carbohydrates: 15g | Protein: 17g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 797mg | Fiber: 8g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg