Monday, June 28, 2010

Eggplant and Minced Meat with Thai Peanut Butter Sauce

When I first started to cook this dish, I wanted to make stuffed eggplants with some kind of South East Asian flavored mince meat. However, when I made the stuffing, I noticed that the peanut butter sauce was too creamy to be used as stuffing so I improvised and cut up those eggplants into bite-size pieces and mix them with the mince meat. It turned out pretty good - though now I'm on a hunt for a good stuffed eggplant recipe!

3 eggplants, cut into half and then into 2-inch sections (I used Chinese eggplants)
1 lb ground pork
3 garlic cloves, finely chopped
2 shallots, finely chopped
1 stalk lemon grass root, finely chopped
1 green chili pepper, seeded and finely chopped
2 tablespoons peanut butter
1 cup coconut cream
3 tablespoons fish sauce
3 teaspoons brown sugar
1/4 cup chopped parsley

  • Heat up the oven to 400F degree and bake the eggplant slices in the oven for 25-30 minutes until cooked.
  • Mix the peanut butter, coconut cream, fish sauce and brown sugar in a small bowl. Set aside.
  • In the mean time, stir fry the pork with a couple tablespoons of oil over medium high heat for a few minutes until well colored.
  • Add chopped garlic, shallot, lemon grass and green chili pepper and cook for 2 more minutes.
  • Add in the peanut butter sauce mix and cook for several minutes until the mixture thickened.
  • Stir in the eggplant pieces and chopped parsley, adjust seasoning and serve over white rice.


  1. This would be so tasty with a Thai peanut sauce!

  2. Kevin: Checked out your site for the Thai peanut sauce recipe. It looks delicious! Hopefully someday I won't be too lazy to make it from scratch.