Great Cambodian Grilled Eggplant Recipe

If you’re looking for something different to eat, try this Cambodian Grilled Eggplant recipe with ground pig from Cambodia. My interpretation of a classic Cambodian meal, roasted eggplant with pork. I enjoy roasting the eggplant because it adds a smoky taste and the delicate texture contrasts well with the pork’s robust flavor.

To make the Cambodian Grilled Eggplant recipe, I used ground pork from the entire pig we purchased; if at all feasible, seek for meat that was grown on pasture. The taste of every pig chop we’ve tried so far has been outstanding. While this meal was a challenge to shoot, its flavor is undeniably deserving of a gold medal.

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For some reason, eggplants are one of my favorite vegetables. Grilling eggplants brings out their natural sweetness and adds a wonderful smokiness, two of the greatest ways to enjoy them. Serve the pork with a flavorful Asian sauce for a delicious meal. Adding a smoky taste to the eggplants is the key to success in this dish. Smoking over a charcoal or wood pellet BBQ, charring over an open flame, broiling in the oven, etc. are all viable options.

In order to cook the Cambodian Grilled Eggplant recipe properly, you must puncture it with a knife or fork first. If you don’t, your oven or barbecue may go off like an eggplant bomb (been there). It’s not always pretty! When done, the skin should be blistered and the flesh should be soft and delicate. This should take around 30 minutes.

Let them have time to rest in a closed container to finish cooking and encourage skin separation from meat. As a result, peeling won’t be a chore. Leave the cap on the eggplant and cut across the eggplant after peeling it for a more visually appealing presentation. Flip the eggplant over and fill the space between the halves with ground pork.

3 Reasons People Love the Cambodian Grilled Eggplant Recipe

1. Unique Flavor: One of the reasons people love the Cambodian Grilled Eggplant recipe is because of its unique flavor. The eggplant is marinated in a mixture of garlic, lemongrass, and soy sauce, which gives it a tangy and savory taste that is not too overpowering.

2. Healthy: Eggplants are known to be a low-calorie, nutrient-dense food, and the Cambodian Grilled Eggplant recipe is no exception. The dish is loaded with fiber, potassium, and antioxidants, which are essential for maintaining a healthy diet.

3. Easy to Make: Another reason people love this recipe is that it is very easy to make. The Cambodian Grilled Eggplant recipe can be cooked in just a few minutes, and the marinade requires only a handful of ingredients that can be found in most kitchens.

How To Make Our Cambodian Grilled Eggplant Recipe

Ingredients: (8 Servings)

4 large eggplants
1/4 cup olive oil
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar
2 garlic cloves, minced
1 red chili pepper, seeded and minced
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped

Instructions:

1. Preheat a grill or grill pan to medium-high heat.

2. Cut the eggplants into 1/2-inch slices.

3. In a small bowl, whisk together the olive oil, fish sauce, lime juice, brown sugar, minced garlic, and minced chili pepper.

4. Brush the eggplant slices on both sides with the sauce mixture.

5. Season the eggplant slices with salt and pepper to taste.

6. Grill the eggplant slices for 2-3 minutes per side, until tender and lightly charred.

7. Transfer the grilled eggplant slices to a serving platter.

8. Drizzle the remaining sauce over the eggplant slices.

9. Sprinkle the chopped cilantro and roasted peanuts over the top of the eggplant.

10. Serve the grilled eggplant warm or at room temperature.

Nutritional Information For the Cambodian Grilled Eggplant Recipe

Calories: 129
Carbohydrates: 15g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 318mg
Potassium: 463mg
Fiber: 6g
Sugar: 9g

Prep Time: 10-15 minutes

Cooking Time: 10-15 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Grilled Eggplant Recipe

Grill or grill pan
Mixing bowl
Brush for oiling the eggplants

Best Way to Store Leftovers From the Cambodian Grilled Eggplant Recipe

The leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down to room temperature before storing, and don’t leave it at room temperature for more than 2 hours to avoid bacterial growth. To reheat, you can either microwave it or place it in a hot skillet for a few minutes. The texture may not be as crispy as when freshly grilled, but it will still be delicious.

Substitutions For A Vegetarian the Cambodian Grilled Eggplant Recipe

For a vegetarian version of the Cambodian grilled eggplant recipe, you can substitute the fish sauce with soy sauce or tamari. You can also use a vegan oyster sauce, which is made with mushrooms instead of oysters.

The ground pork can be substituted with chopped mushrooms or tofu, and you can add extra vegetables like bell peppers or zucchini to make the dish more filling. Additionally, you can use coconut oil instead of vegetable oil for a vegan option.

Tips and Tricks For Easier Creation

Pick the right eggplant: Choose eggplants that are firm, glossy, and free of blemishes or bruises. The skin should be smooth and taut, and the stem should be green and fresh-looking.
Slice the eggplant evenly: Cut the eggplant into slices that are even in thickness, about 1/2 inch thick. This will ensure that they cook evenly on the grill.
Soak the eggplant: Before grilling, soak the eggplant slices in cold salted water for about 10-15 minutes. This will help to remove any bitterness from the eggplant.
Use a grill basket: Use a grill basket to cook the eggplant on the grill. This will prevent them from falling through the grates and make flipping them easier.
Don’t overcook: Cook the eggplant until it is tender and lightly browned, but not mushy or burnt. Overcooking can make the eggplant texture unpleasant and too soft.

Side Dishes and Desserts For the Cambodian Grilled Eggplant Recipe

Side Dishes:

Steamed rice
Stir-fried vegetables
Grilled chicken or beef skewers
Green papaya salad
Crispy tofu

Desserts:

Sticky rice with mango
Coconut milk rice pudding
Fried bananas with honey and sesame seeds
Coconut ice cream
Sweet potato fritters

How To Serve the Cambodian Grilled Eggplant Recipe

The Cambodian Grilled Eggplant recipe can be served as an appetizer or a side dish. To serve, arrange the eggplant slices on a platter and sprinkle with the chopped herbs and toasted peanuts. Serve with the dipping sauce on the side. This dish can be enjoyed hot, warm, or at room temperature. It can also be served with steamed rice and other side dishes to make a complete meal.

FAQs About the Cambodian Grilled Eggplant Recipe

What kind of eggplant should I use for the Cambodian Grilled Eggplant recipe?
It’s best to use Asian eggplant, also known as Chinese or Japanese eggplant, for this recipe as they are thinner and more tender than the traditional globe eggplant used in Western cuisine.

Can I prepare the eggplant ahead of time and refrigerate it before grilling?
Yes, you can prepare the eggplant ahead of time and refrigerate it for up to 24 hours before grilling. This can actually enhance the flavor as the eggplant will have more time to marinate in the seasoning.

Can I use a grill pan instead of an outdoor grill to cook the Cambodian Grilled Eggplant recipe?
Yes, you can use a grill pan to cook the eggplant if you don’t have an outdoor grill. Simply heat the grill pan over medium-high heat and brush it with oil before grilling the eggplant slices.

Can I add other vegetables to the grilled eggplant for more variety?
Yes, you can add other vegetables like bell peppers, zucchini, or onions to the grill for more variety. Just be sure to adjust the grilling time accordingly as different vegetables have different cooking times.

Can I make this recipe vegan by omitting the fish sauce?
Yes, you can make this recipe vegan by omitting the fish sauce and using soy sauce or a vegan fish sauce substitute instead.

Final Thoughts

During my incredible time in Cambodia, I was fortunate enough to try a Cambodian Grilled Eggplant recipe that has stayed with me ever since. After falling in love with this dish on my travels, I feel compelled to share it with you.

When I first tried the Cambodian Grilled Eggplant recipe, I was amazed with how much flavor the simple vegetable had gained via grilling. When the eggplant is grilled over an open flame, it takes on a smokey, rich taste that is just exquisite. The eggplant’s charred exterior conceals a soft, creamy core, revealing the amazing potential of this underappreciated delicacy.

The inventive use of a basic yet delicious dressing is another reason I fell in love with the Cambodian Grilled Eggplant recipe. The dish’s acidic, savory, and spicy tastes are brought out by a superb blend of fish sauce, lime juice, garlic, and fresh chilies. The smokiness of the eggplant is amplified by this savory dressing, producing a memorable balance of tastes that takes the meal to new heights.

The stunning look of the Cambodian Grilled Eggplant is sure to leave a lasting impression. Grilled eggplant is sliced thinly and presented artistically on a platter before the zesty dressing is liberally poured on top. Garnishing with fresh herbs, such as cilantro and mint, brings out the dish’s bright and aromatic notes and pairs well with the smokiness of the grilled eggplant.

The exquisite mix of textures is what makes the Cambodian Grilled Eggplant recipe a must-try dish. The smokey, charred exterior of the eggplant and the smooth, velvety inside make for a one-of-a-kind sensory experience. The grilled eggplant is so tender and flavorful that just one mouthful will make you want more.

The Cambodian Grilled Eggplant recipe is a hidden gem. This meal will win your heart with its enticing blend of smokey tastes, delectable dressing, gorgeous presentation, and pleasant contrast of textures. If you’re looking for a new favorite dish, I highly recommend trying the Cambodian Grilled Eggplant.

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