Aubergine with Pork & Prawns - Makhua Phao Song Kruang

Makhua Phao Song Kruang translates roughly to “roasted eggplant with toppings” and that undersells what’s happening here. The eggplant is charred directly over high heat or on a grill until the skin is completely burnt. That’s intentional. The charred skin is peeled away after a dunk in cold water, leaving flesh that’s soft, smoky, and earthy in a way that no amount of simple roasting achieves.

The topping is where the Thai pantry comes alive. Ground pork and shrimp are sauteed with golden-fried garlic and shallots, then finished with fish sauce (nam pla), fermented soybeans, vinegar, and sugar. That combination of umami-rich fermented soybean, salty fish sauce, and a hit of sweetness is a classic Thai flavor balance.

Sauté the shallots first and remove them, then fry the garlic in the same oil until golden. This two-stage process ensures both get properly caramelized without burning. The pork and prawn mixture cooks quickly after that, just a few minutes over medium heat.

Chef Tips

• Charring directly over a gas flame gives the best smoky result. Hold the eggplant with tongs and rotate until fully blackened on all sides.
• The cold water bath makes peeling the charred skin much easier. Work quickly while the eggplant is still warm.
• Fermented soybeans (tao jiao) are available at Asian grocery stores. Don’t substitute regular soy sauce. The fermented version adds depth that soy sauce alone can’t replicate.
• Taste the topping before plating. Adjust fish sauce for salt, add a pinch more sugar if needed.

Variations

• Vegetarian version: Replace pork and shrimp with crumbled firm tofu and use soy sauce instead of fish sauce.
• All prawn: Skip the pork and double the shrimp for a lighter, seafood-forward version.