Roasted Eggplant with Tamarind

Tender roasted eggplant topped with sautéed ground pork in tamarind sauce

Cha Trob – Roasted eggplant topped with sautéed ground pork in tamarind sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Cambodian
Keyword: Eggplant, Pork, Stir-fried, Tamarind Sauce
Servings: 4
Calories: 303kcal
Author: Channy Laux


  • 4 to 5 long Asian eggplants
  • 2 tbsp avocado oil
  • ½ bulbs garlic minced
  • 1 bulb shallot sliced
  • ½ pound ground pork
  • 1 tsp sea salt
  • ½ cup Angkor Tamarind Sauce
  • 3 stems green onion 
  • chili flakes optional


  • Cook Eggplant – Broil eggplant at 475ºF for 15 minutes, flip and continue broiling for 10 minutes. Turn off the oven and let the eggplant cool in the oven.
  • Prepare Green Onion – Cut into thin slices, and separate the white stems from the green stalk. Set aside.
  • Roast Garlic, Shallots & Green Onion Stems – heat oil in wok over medium-low heat; add garlic and continue cooking until garlic turns golden, add shallots. Continue roasting until shallots turn golden. Add white parts from the green onion, stir and cook until wilted.
  • Cook Meat – Increase heat to high, add pork, stir until mostly cooked (some red of the meat still visible). Add salt and stir. Continue cooking until pork is fully cooked and turns golden. Add tamarind sauce, turn off the heat. Reserve some green onion for garnish, add the rest to the hot sauce, mix well.
  • Prepare Roasted Eggplant – Once cool, peel eggplants and place onto a serving plate, cut them into bite sized pieces. Set aside or keep warm in the oven until ready to serve.
  • Finish Step – Drizzle the meat sauce on top of the roasted eggplants, and sprinkle with sliced green onion tops and some chili flakes.

Nutrition Facts

Calories: 303kcal | Carbohydrates: 19g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 943mg | Potassium: 740mg | Fiber: 7g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg


Health Benefits: Eggplant has antioxidants that may help prevent cancer.  It also help cells do a better job of processing sugar, thus is it wonderful vegetable if you have diabetes.  WebMd
Long Asian Eggplant
Long Asian Eggplant, look for shine thin skin when buying.
Angkor Tamarind Sauce
Angkor Food Tamarind Sauce, sweet and sour traditional Cambodian tamarind sauce traditionally used as dipping sauce for wraps and string rolls. Make in USA
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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