Preparation materials
200g minced pork
1 shallot
2 cloves of garlic
2 scallion branches
1 chili if you like spicy food
fish sauce, seasoning powder, pepper, cooking oil, sugar
How to do
Step 1: Pre-processing eggplant
Wash eggplant, cut into sections about 5-6cm long, then cut along a line in the middle but not completely cut off.
Soak eggplant in diluted salt water for about 10 minutes to reduce dark spots and reduce the slightly astringent taste.
Step 2: Mix the meat filling
Put minced pork in a bowl, add minced shallots, a little fish sauce, seasoning powder and pepper and mix well.
Stuff the meat between the eggplant pieces. Do not stuff too much so that the filling does not burst out when frying.
Step 3: Fry eggplant stuffed with meat
Heat a pan with cooking oil, put the meat filling on top first to firm the meat.
Then, turn all sides evenly until the eggplant is soft and slightly yellow. Remove to a plate and set aside.
Step 4: Make onion and garlic sauce
Sauté minced garlic until fragrant with a little cooking oil, add fish sauce, a little sugar and filtered water and stir well.
Cook until the sauce is slightly thickened, then add scallions and chili to enhance the flavor.
Step 5: Complete the dish
Pour the onion and garlic sauce onto the eggplant stuffed with meat or put the eggplant in a pan and stir gently to absorb the flavor, then turn off the heat.
Eggplant stuffed with meat should be served when still hot, eaten with white rice. The dish has soft eggplant, rich meat filling and a light aroma from onions and garlic, suitable for Vietnamese family meals.
