thai

Charred Eggplant Salad With Minced Pork and Soft Herbs

This dish pairs eggplant, whole with ground pork, jasmine rice, cooked and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

72 g Carbohydrates

19 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

235g eggplant, whole 59 kcal
135g ground pork 327 kcal
149g jasmine rice, cooked 194 kcal
13g fish sauce 5 kcal
18g lime juice 5 kcal
7g palm sugar 27 kcal
32g shallot, thinly sliced 23 kcal
4g Thai bird chiles, sliced 2 kcal
9g mint leaves 3 kcal
11g cilantro leaves 4 kcal

Cooking instructions

eggplant
Char eggplant directly over a gas flame or under a broiler, turning, until the skin blackens and the flesh collapses (8 to 12 minutes).
Cool slightly, peel off skin, and tear the flesh into strips; drain any excess liquid.
ground pork
Heat a skillet over medium-high. Cook minced pork with a pinch of salt until browned and cooked through, 4 to 5 minutes.
fish saucelime juicepalm sugarshallot
In a bowl, whisk fish sauce, lime juice, and palm sugar until dissolved. Stir in sliced shallot and chili.
eggplantground porkmint leavescilantro leaves
Add eggplant and pork to the dressing and toss gently. Fold in mint and cilantro.
jasmine rice
Serve warm or room temperature with jasmine rice.