Eggplant, pork and shrimp

By Kim Thuy
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Caitlin Connelly / Your Morning

Excerpted  from Secrets  from  My  Vietnamese  Kitchen: Simple  Recipes  from  My  Many  Mothersby Kim  Thuy.  Copyright  © 2017  Editions  Libre  Expression. Translated  from  the  French  by  Sheila Fischman.  Recipes  translated  by  Marie  Asselin. Appetite  by  Random  House  edition  published  in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.



  • 455 grams small Asian eggplants
  • 340 grams ground pork
  • 113 grams raw shrimp, peeled & finely chopped
  • 1 tablespoon fish sauce
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • Green onion sauce to taste
  • Dipping fish sauce, for serving


  1. Preheat the oven to 350F
  2. With a fork, prick the eggplant skin several times. Set the eggplants on a baking sheet, then bake for 30 minutes or until the flesh is thoroughly cooked. Let the eggplants cool.
  3. Once the eggplants are cool enough to handle, remove the stalk, then cut into bite-size cubes.
  4. Put the pork and shrimp in a bowl, drizzle with fish sauce, season with black pepper, and toss to combine.
  5. Heat a splash of oil in a large skillet set over medium-high heat. Add the shrimp and pork mixture and saute for five minutes. 
  6. Stir in eggplant cubes, then drizzle with green onion sauce.
  7. Serve with small bowls of dipping fish sauce on the side. 


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