Braised Eggplant with Minced Beef


  • 2 Large eggplant, weighing about 400 g (~1 lb)
  • 125 g (~1/4 lb)Rump steak, finely minced
  • 1 cm (1/2 in) Galangal, finely chopped
  • 2 teaspoons Nuoc cham sauce
  • 1/2 teaspoon Pepper
  • 1 clove Garlic, crushed and finely chopped
  • 1 teaspoon Oil
  • 4 sprigs Coriander (cilantro) leaves, to garnish


  1. Prick the eggplant several times with a fork.
  2. Grill or bake in a preheated oven, 190C (375F), Gas Mark 5, for about 35 minutes large; 25 minutes small  or until soft.Don't allow the skin to burn.
  3. Allow them to cool, then peel them and cut in half lengthways.
  4. While the eggplant are cooking and cooling, mix the minced steak in a bowl with the galangal, nuoc cham sauce, pepper and garlic. Leave to stand for 35 minutes.
  5. Heat the oil in a wok over a high heat.
  6. Quickly stir fry the minced steak and its marinade.

  7. Arrange the eggplant on 4 plates and top with the mince.