Known in Khmer as ឆាត្រប់សាច់ជ្រូកចិញ្ច្រាំ (cha trob sach chrouk chinchram), Cambodian-Style Smoked Eggplant with Ground Pork is a beloved staple in Cambodian cuisine, enjoyed by families at home and commonly found in local restaurants. It features whole eggplants, which are grilled or smoked over an open flame until the skin is charred, and the inside becomes meltingly soft and fragrant with smokiness. The smoky eggplant flesh is then peeled and gently mashed or chopped.
Next, the eggplant is stir-fried together with seasoned ground pork, fragrant garlic, a touch of fish sauce, soy sauce, and a hint of sugar, creating a perfect balance of savory and subtly sweet flavors. Some variations include extra ingredients like spring onions or a bit of chili for added depth, or are even cooked with chicken instead of pork. The resulting dish is hearty but light, with the creamy texture of the eggplant complementing the savory richness of the minced pork. Served hot, it’s traditionally enjoyed as a side dish alongside steamed white rice, which beautifully absorbs all the flavorful juices. This simple combination of smoky eggplant and umami-rich pork makes it a comforting favorite that’s as suitable for everyday family meals as it is for restaurant tables.
