How to Make Char-Grilled Eggplant with Pork  

The photo shows a chapter of the cookbook on how to make Char-Grilled Eggplant With Port or locally known as “Trop Chha”. Photo: KOY Rattanakborin

A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world. 

Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”

Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Cuisine, Cambodianess has the honour to introduce Char-Grilled Eggplant With Port or locally known as “Trop Chha”.

Ingredients: 2pcs of long eggplant; 400g of pork shoulder, minced; 4cloves of garlic, minced; 8tbsp of semi-sweet fermented soybean; 1tbsp of palm sugar, 2tbsp of oyster sauce, 1tsp of black Kampot pepper ground, 3 tbsp spring onion, sliced

Instructions: Grill the long eggplants for 10-15 minutes. Once cool, peel the skin off and set aside. For the topping: Heat pan on medium heat, add in the oil and stir fry the garlic until fragrant. Add in the minced pork, semi-sweet fermented soybeans, oyster sauce and palm sugar. Fry for 10 minutes, then add in the ground black Kampot pepper and spring onions. Plate the grilled eggplants and add topping. Serve hot.


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