It seemed like a long while since I last attempt something new. Today, the health condition was better and let’s try Cambodian! The dish , minced meat with charred aubergine has its variation in different parts of South-East Asia. To attain the unique, smoky flavour, the aubergines are charred over a flame, or charcoal grill and then skinned, chopped to a pulp and added to the dish.
The hubs and I felt that what is unique about this dish is the flavour that is somewhat different if the dish was prepared in a Chinese way. I believe what made the difference is the tuk trey. This dish is easy to prepare and complements well with rice.
Ingredients (Serves four – reduce in proportion if need be)
2 aubergines (eggplants)
1 tbsp groundnut oil
2 shallots, finely chopped
4 garlic cloves, peeled and finely chopped
350g minced beef/ pork/chicken
2tbsp tuk trey
sea salt and ground black pepper
1. Place the aubergines directly over an open flame. Turn them over from time to time, until the skin is charred all over. Put the aubergines into a plastic bag to sweat for a few minutes (aubergine will soften and making it easy to peel the skin).
2. Hold each aubergine by its stalk under running cold water, while you peel off the skin. Alternatively, you can just peel off if you can bear with the heat. Squeeze out the excess water and chop them roughly on a board.
3. Heat the oil in a large, heavy pan. Stir in the shallots, garlic and chilli and fry until golden. Add the minced beef and stir-fry for about 5 minutes.
4. Stir in the tuk trey and the aubergine and cook gently for about 20 minutes, until the meat is tender. Season with salt and pepper and serve with rice or bread.