Cambodian Eggplant with Pork & Shrimp

Serving Size: 1

1 Eggplant
1 Oil
1 Garlic clove, chopped
1/2 Finely ground pork
1 Fresh red chile, seeds and -veins removed, minced
1 Soy sauce
1/2 Fish sauce
1/2 Mild chili powder
1 Sugar
1/2 Chicken stock
1/2 Water
2 Spicy Lime Sauce
1/2 Raw shrimp, peeled and -chopped
Salt, pepper to taste
fresh coriander
sliced green onions
2 Garlic cloves, peeled
1 or 2 red chiles, stems, -seeds and veins removed
1/2 c Water
2 Fish sauce
Juice of 1 medium lime
3 tbs Sugar
Shredded carrot, for garnish
  • Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.
  • Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.
  • Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
From Jay Harlow's "Southeast Asian Cooking."

copyright 2008