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Chha Trob Dott
Grilled Aubergine with Fried Pork

phoca thumb m main dish - trob dott - fried aubergine  minced pork edited-1
Chha Trob Dott
Grilled Eggplant with Fried Pork

This is my family’s favourite dish. It is simple, tasty and easy to prepare. The aubergine (eggplant) develops a lovely smoky flavour when grilled. In Cambodia, minced meats such as beef, lamb or chicken can be used as substitutes for pork.

Did you know …
In addition to containing a host of vitamins and minerals, aubergines (eggplant) also contain important antioxidants especially when eaten raw with the skin on. It is claimed to help reduce the risk of cancer, lose weight and improve skin tone.  Follow the link below to view a PowerPoint slide show to learn more about its health benefits:

Asian Aubergine/ Eggplant

This can easily be converted to a vegetarian dish by substituting 'Granose soya mince' (photo below) for minced pork.

Granose Soya Mince




Serves 4 


Asian aubergines1 (eggplant / brinjals) 6
Vegetable oil 2 Tbsp
Garlic 2 cloves, peeled and chopped
Minced pork 280g (10 oz)
Spring onion (scallions) 3 - thinly sliced into rings
Red finger chilli ½ - sliced into julienne strips for garnish
Coriander leaves (cilantro) 4 sprigs for garnish 

Salt ½ tsp
Fish sauce 2 tsp
Oyster sauce 2 Tbsp
Freshly ground pepper 1 tsp
Sugar 2 tsp
Pork or chicken stock 6 Tbsp (or a mixture of ½ tsp of chicken/pork bouillon with 6 Tbsp hot water)
Lemon juice ½ tsp to enhance the taste (Worcestershire sauce is a good alternative) 


1 - Prick the aubergines (eggplant) with the tip of a knife or fork. Grill them over a charcoal fire or on a griddle pan for 15-20 minutes depending on the size of the fruits. Turn them from side to side to ensure that they are evenly cooked or until the skin is blackened and the flesh is soft. (Alternatively, you can roast them in a preheated oven at 190ºC/375ºF/Gas 5 for around 25-35 minutes -depending upon the size). Allow to cool slightly, then peel off and discard the skins2, and cut into 4 cm (1.5 inch) pieces3. Cover and keep warm. 

2 - Heat the oil in a wok or skillet over medium high heat. Add the spring onions (scallions) and garlic, stir-fry until fragrant – about 20 seconds. Add the pork and continue stir-frying whilst breaking up all the lumps for about 5 minutes or until the pork is cooked through. Season it with salt, fish sauce, oyster sauce, ground pepper, sugar, stock and lemon juice, and stir-fry for one more minute. Adjust to taste and remove from heat. 

3 - Spoon the pork mixture over the cooked aubergines (eggplant). Garnish with julienned chilli and coriander leaves (cilantro) and serve hot with steamed rice. 


1  If not available, use normal aubergines which are normally much larger than their Asian counterparts. Therefore, 3 of them should be sufficient for this recipe. 

2  When peeling off the blackened skin of the aubergines (eggplant), it is normal that some black spots remain on the flesh, these are harmless and are safe to eat. Do not wash as they will become soggy and their smoky flavour will disappear. 

3A regional variation is to use a fork to mash the cooked aubergines (eggplant) which is then added to the pork mixture and fried (follow step 2 above).