Cambodian Eggplant with Pork and Shrimp

30 minutes Prep: 10 minutes Cook: 20 minutes

208 calories per serving view nutrition facts

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1	each	eggplant	medium
1	tablespoon	vegetable oil
1	each	garlic clove	chopped
1/2	cup	pork	finely ground
1	each	hot chili peppers	fresh, seeds and, veins removed, minced
1	tablespoon	soy sauce
1/2	teaspoon	fish sauce
1/2	teaspoon	mild chili powder
1	tablespoon	sugar
1/2	cup	chicken broth
1/2	cup	water
2	tablespoons	spicy lime sauce
1/2	cup	shrimp, raw	peeled and chopped
1	x	salt and black pepper	to taste

Garnishes
fresh		coriander	to taste
sliced	green	onions	to taste

Spicy lime sauce
2	each	garlic cloves	peeled
1-2	each	red chili peppers	stems, seeds and veins removed
1/2	cup	water
2	tablespoons	fish sauce
1	each	lime	medium, juice of
3	tablespoons	sugar
1	teaspoon	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.

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Serving Size 279g

Amount per Serving

Calories 208 30% of calories from fat