Cà Tím Nhồi Thịt Sốt Cà (Pork-Stuffed Eggplant)

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Split the eggplants lengthwise and steam or blanch until just flexible; scoop a shallow channel without piercing the skin.

Ingredients quick view

3 Asian eggplants

350g ground pork

2 shallots, minced

2 garlic cloves, minced

1 tablespoon fish sauce

1/2 teaspoon black pepper

2 tomatoes, chopped

1 tablespoon tomato paste

1 teaspoon sugar

Scallions and cilantro

Make sure to scoop out enough eggplant flesh for easy stuffing without breaking the skin.

When seasoning, remember that fish sauce is salty, so adjust salt accordingly.

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