Friday, 6 December 2013

Cambodian Grilled Eggplant with Pork

I found a gorgeous recipe book in the library the other day called Authentic Cambodian Recipes. I am a sucker for the cooking section of the library, and even more so for books that are a little bit different and feature a type of cuisine or a style of cooking that is a break from the norm.

Always a sucker for eggplant, I soon honed in on this delicious sounding pork and eggplant. Light, fresh and delicious, the meal was super easy to make and was really smooth on the palate while still picking a flavor punch. Gluten-free, dairy-free, grain-free, nut-free, soy-free, we served this with a fresh coleslaw for an easy Friday night dinner

Cambodian Pork and Eggplant with Asian Inspired Coleslaw

(Pork recipe borrowed and slightly adapted from Authentic Cambodian Recipes written by Sorey Lang with Kanika Linden)
Gluten-free, grain-free, dairy-free, nut-free, soy-free


Pork and Eggplant - 
2 large eggplants
1 tbsp coconut oil
2 cloves garlic, peeled and chopped
3 spring onions, chopped
400g minced pork
1 tbsp fish sauce
1/2 tsp white pepper
2 eggs, beaten
handful of coriander, beaten

1 cup red cabbage, finely sliced
1 cup green cabbage, finely sliced
1 cup cos lettuce, finely sliced
1 tomato, cut into chunks
10cm length of cucumber, cut into matchsticks
4 carrots, peeled and grated
large handful of coriander, roughly torn
Juice of 2 limes (or lemons)
1 tsp honey
1 tbsp water
2 tbsp fish sauce
1 clove garlic, peeled and finely grated
salt to taste
pinch of white pepper
1 red chilli, finely chopped (optional)


Pork and eggplant -
1. Grill eggplants at 240C for 15 minutes until skin is dark and flesh is soft. Remove from oven and allow to cool slightly. Peel skin and discard. Roughly chop the flesh and set aside.
2. Heat oil over medium high heat in a large frying pan. 
3. Add onions, garlic and pork. Cook until pork is just cooked through (5-10 minutes). Stir frequently to prevent from sticking to the pan.
4. Season the pork mix with the fish sauce and pepper
5. Add the eggplant and eggs to the pan. Mix ingredients well to combine then remove from the heat.
6. Serve immediately, garnished with plenty of fresh coriander. Serve with coleslaw (recipe below) and rice or cauliflower rice if desired.

1. In a large bowl, combine the cabbages, lettuce, tomato, carrots, cucumber and coriander.
2. In a small bowl, combine the lime juice, honey, water, fish sauce, garlic, salt, pepper and chill. Mix well to combine
3. Pour dressing over the combined vegetables and toss well to combine.