Growing up in a low-income family, we had to make expensive ingredients, like meat, go a long way. This dish was my grandmother’s favourite because it incorporated what little meat she could afford and still feed everyone! It’s a great, veggie-packed dish, and I’ve included some meat-free alternatives that you can use when you need to make a little go a long way. These filled aubergines are also quick to make. Typically, we had it with rice, a warming broth and pickles on the side. It’s such a fond memory having these yummy golden nuggets around the family dining table!  

These wonderful, filled aubergines remind me of simpler childhood times, and it was the first dish my grandmother ever taught me to make. This is my go-to comfort meal if I’m stressed, in a rush, or can’t deal with adulting. I hope you enjoy it just as much! 

History of the dish in Vietnam

I can’t claim this filled aubergine recipe is a traditional Vietnamese dish passed down within families, but in a way, it’s perhaps an honest representation of the Vietnamese experience. Vietnamese culture has always been a beautiful tapestry woven from threads of foreign influence. From the legacy of Chinese occupation to the spice trade routes that brought Indian and Southeast Asian flavours, Vietnam’s cuisine has taken elements from around the globe. 

This spirit of adaptation continued with the Vietnamese Boat People, who fled their homeland in search of safety and a new beginning.  Forced to make do with limited resources and ingredients found in refugee camps or adopted countries, their cooking reflected their resilience and resourcefulness. This dish, a mixture of flavours and influences from around the world, embodies that spirit. It’s a testament to the Boat People’s, like my grandparents, ability to find a bit of home wherever they landed.

Ingredients (To serve 4) 

  • 1 Large or 2 Small Aubergines/Eggplant 

(Alternatively, you can use peppers and courgettes or try the Stuffed Tofu variant!)

  • 500g Pork Mince

(If you don’t like or can’t have pork, this recipe works really well with Turkey, Prawns or, for a vegetarian alternative, Quorn.)

  • 1 tsp Black Pepper (season to taste)
  • 1 tsp Sugar
  • 1 tsp Cornstarch/Cornflour (alternatively Potato Starch) 
  • 1 tsp Sesame Oil
  • 1-2 tsp Fish Sauce 

(If you don’t have Fish Sauce you can use Soy Sauce, Coconut Aminos or Tamari)

  • 1 bunch Spring Onions, ends trimmed

(Alternatively, you can use Shallots, Chinese Leeks or Chives)  

Special Equipment 

  • A pan suitable for frying.

Method 

  1. Slice the aubergines in half lengthways and then cut into 1-inch slices. 
  • Butterfly your slices to create a pocket, but be careful not to cut all the way through! 
  • You can do this on the skin side or flesh side. 
  • In a bowl, mix your meat (or alternative) filling along with the black pepper, sugar, sesame oil and fish sauce until you have a paste.
  • Fill the pockets of the aubergines evenly with your filling, ensuring it’s tightly packed. f you have any leftover filling, use it to make meatballs!
  • Coat the stuffed aubergines with a generous amount of cornstarch. 
  • Gently heat oil in a shallow pan. One trick to test if your oil is hot enough is to place a chopstick in the pan. If ready, you’ll see a flurry of bubbles.
  • When the oil is hot, carefully add your stuffed aubergines and fry until tender on medium heat. Flip and repeat on the other side. You’ll know they’re done when they are golden brown and the filling is firm. 


Serve with rice immediately and pair with our Nước chấm Vietnamese sauce that you can buy from our store!