Ingredients with Measurements:
- 4 large eggplants
- 1/2 lb ground pork
- 1/2 cup chopped onion
- 1/4 cup chopped garlic
- 1/4 cup chopped fresh basil
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 eggs
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Baking sheet
- Spoon or melon baller
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the stem of each eggplant and slice them in half lengthwise.
3. Use a spoon or melon baller to scoop out the flesh of each eggplant half, leaving a 1/4-inch border around the edges. Reserve the scooped-out flesh in a large mixing bowl.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
5. Add the ground pork, onion, and garlic to the wok and cook until the pork is browned and the onion is translucent.
6. Add the reserved eggplant flesh to the wok and cook for 5-7 minutes, until the eggplant is soft and tender.
7. Add the fish sauce, oyster sauce, soy sauce, and sugar to the wok and stir to combine.
8. Remove the wok from heat and stir in the chopped basil.
9. Beat the eggs in a separate bowl and add them to the eggplant mixture, stirring to combine.
10. Spoon the eggplant mixture into the hollowed-out eggplant halves, filling them to the top.
11. Place the eggplant halves on a baking sheet and bake for 25-30 minutes, until the eggplant is tender and the filling is set.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 22g
Protein: 18g
Sodium: 1300mg
Sugar: 11g
Fiber: 9g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Red onion can be used instead of white onion.
- Thai basil can be used instead of sweet basil.
Variations:
- Add chopped red bell pepper or sliced mushrooms to the eggplant mixture for extra flavor and texture.
- Use a different type of meat or protein, such as tofu or shrimp, instead of ground pork.
- Top the eggplant halves with grated Parmesan cheese before baking for a cheesy twist.
Tips and tricks:
- Be sure to leave a 1/4-inch border around the edges of the eggplant halves when scooping out the flesh to prevent them from falling apart.
- Use a spoon or melon baller to scoop out the eggplant flesh for easy and precise removal.
- Garnish the finished dish with extra chopped basil for a fresh pop of flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant halves in the oven at 375°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the eggplant halves on a large platter with extra chopped basil and a sprinkle of sesame seeds for a beautiful presentation.
Garnishes:
Chopped basil, sesame seeds, grated Parmesan cheese
Pairings:
Serve the eggplant halves with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad
Troubleshooting advice:
- If the eggplant halves are falling apart, try leaving a slightly thicker border around the edges when scooping out the flesh.
- If the filling is too wet, try cooking it for a few extra minutes to evaporate any excess liquid.
Food safety advice:
Be sure to cook the eggplant halves until the filling is set and the egg is fully cooked to prevent any foodborne illness.
Food history:
Khai yat sai is a popular Thai dish that typically consists of stuffed omelette. This version uses eggplant as the vessel for the filling.
Flavor profiles:
Savory, umami, slightly sweet, herbaceous
Serving suggestions:
Serve the eggplant halves as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai