By eatmundo · August 4, 2026
🇻🇳AI-generated imageSame ingredients, elsewhere in the world
10 matchesDishes from other countries' kitchens, made from the same core ingredients as Stuffed Eggplant with Minced Pork. The percentage is the share of ingredients the two recipes have in common.
Sichuan Fish-Fragrant Eggplant (Yúxiāng Qiézi)In China · same ingredients63%
Thai Omelet with Minced PorkIn Thailand · same ingredients62%
Terung Goreng BelacanIn Malaysia · same ingredients62%
A comforting Vietnamese home-style dish where tender eggplant is hollowed out or slit and stuffed with a savory mixture of seasoned minced pork. It is typically braised in a caramel-like fish sauce reduction.
According to eatmundo's ingredient comparison, the closest dish to Stuffed Eggplant with Minced Pork from another cuisine is Sichuan Fish-Fragrant Eggplant (China): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Slice the eggplants into 3-inch long segments, then create a deep slit in the center of each to create a pocket for the meat.
- 2
In a small bowl, combine minced pork, half the chopped scallions, garlic, and 1 tsp of fish sauce, mixing until well incorporated.
- 3
Carefully stuff each eggplant pocket with the prepared pork mixture, pressing lightly to ensure the meat stays inside.
- 4
Heat 2 tbsp of oil in a wide frying pan over medium-high heat and sear the stuffed eggplants until the skin is lightly charred.
- 5
Add the remaining oil to the pan, then add minced shallots and fry until fragrant.
- 6
Pour in the remaining fish sauce, sugar, and 1/2 cup of water, bringing the liquid to a gentle simmer.
- 7
Cover the pan and cook for 15-20 minutes, basting occasionally until the eggplant is melt-in-your-mouth tender and the sauce has thickened.
- 8
Garnish with the remaining scallions and serve hot alongside steamed white rice.
Frequently Asked Questions
What is Stuffed Eggplant with Minced Pork?
Stuffed Eggplant with Minced Pork is a savory Vietnamese dish consisting of eggplant segments filled with seasoned ground meat. It is prepared with garlic, shallots, and fish sauce, and is typically served as a main course alongside steamed rice during family meals.
What type of eggplant is best?
Long, thin Asian eggplants are preferred as they hold their shape better and have a thinner, more tender skin.
How do I keep the meat inside the eggplant?
Avoid overstuffing and make sure the meat is well-seasoned to create a slight stickiness that helps it bind together.
Can I bake this instead of pan-searing?
Yes, you can brush them with oil and roast them, but pan-searing provides a superior flavor and texture.
Is the dish supposed to be very sweet?
The balance of sugar and fish sauce creates a savory-sweet glaze, but it should not taste like a dessert.
🇻🇳AI-generated image
