🇻🇳 Vietnam · Food
Pan-seared Stuffed Eggplant (Ca Tim Nhoi Thit)
By eatmundo · August 4, 2026
🇻🇳 VNA delightful home-style dish where tender eggplant is stuffed with savory seasoned pork and pan-seared until caramelized. It offers a wonderful contrast of textures between the soft vegetable and the crispy meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 2 eggplants into 3cm thick rounds, then scoop out a bit of the center from one side of each slice to create a small cavity.
- 2
In a bowl, mix 150g minced pork with 1/2 tsp black pepper, 1 tbsp fish sauce, and finely minced shallots.
- 3
Stuff each eggplant cavity with a small ball of the pork mixture, pressing it down so it adheres firmly to the vegetable.
- 4
Heat 2 tbsp of oil in a wide frying pan over medium-high heat.
- 5
Place the stuffed eggplant pieces into the pan, meat-side down first, and sear for 3 minutes until the meat is browned and set.
- 6
Carefully flip the eggplant slices and cook the other side for another 5 minutes, covering the pan with a lid to steam the eggplant until tender.
- 7
Remove the lid, sprinkle with chopped scallions, and cook for 1 more minute to ensure the eggplant is soft enough to yield easily to a fork.
- 8
Serve warm as a side dish, accompanied by a small bowl of chili-infused fish sauce for dipping.
Frequently Asked Questions
How do I keep the meat from falling out?+
Make sure to press the meat firmly into the eggplant cavity and sear the meat-side first to create a 'crust' that holds it in place.
Can I bake these instead?+
Yes, you can brush them with oil and bake at 200°C for 20 minutes, though pan-searing yields a better caramelized flavor.
Is it necessary to salt the eggplant first?+
It is helpful to soak the sliced eggplant in salted water for 10 minutes to remove bitterness and prevent it from absorbing too much oil.
What if the eggplant is very large?+
If you have a large eggplant, slice it into thicker rounds to ensure they don't lose their structure during the steaming process.
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