I’ve had a grudge against eggplant since I was little. The texture was always a bit off for me, and there just weren’t many ways I enjoyed eating it. But now I realize it wasn’t the eggplant—it was just prepared wrong! That’s why I created this dish, combining it with Thai curry because, let’s be real, who doesn’t love Thai curry? It gives the dish so much depth, and eggplant works magic to make any meat super juicy.
Trust me, this is the eggplant dish that’ll make you fall in love!!
Juiciest Thai curry baked eggplant
Course: MainCuisine: ThaiDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesIngredients
50g ground pork or beef
2 tsp Thai curry paste (green or red)
1 large eggplant
Garlic powder
Oyster sauce
1/2 tsp sugar
Salt
Oil
1 tsp butter
Directions
- Preheat your oven/ air fryer to 180°C. Halve the eggplant and score the flesh into squares. Brush with oil, season with salt, and place cut-side down on a baking tray. Bake for about 8 minutes or until the eggplant is soft and browned when pierced with a fork.
- Once the eggplant is baked, use a fork to scrape out the flesh, keeping the skin intact. In a pan, melt the butter, and mix the eggplant flesh with ground meat, curry paste, oyster sauce, garlic powder, and sugar. Stir well until everything is combined.
- Spoon the mixture back into the eggplant skins, then bake at 200°C for another 10 minutes.
- Garnish with fried shallots, sliced chili, and chili oil. Let it rest for 5 minutes before cutting to keep it juicy. Serve on its own or with hot rice.
Tips
- It’s essential to mix the eggplant into the meat, not just place it on top. This ensures every bite is juicy and full of flavor and texture!
- Resting the eggplant after the final bake helps lock in the juices, making it extra delicious!
