Cambodian Eggplant with Pork & Shrimp
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
medium |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| ½ | cup |
pork
finely ground |
*
|
| 1 | each |
hot chili peppers
fresh, seeds and, veins removed, minced |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
fish sauce
|
*
|
| ½ | teaspoon |
mild chili powder
|
* |
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
spicy lime sauce
|
* |
| ½ | cup |
shrimp
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 |
*
|
| ½ | cup |
water
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | each |
limes
medium, juice of |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
carrots
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
medium |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
chopped |
|
| 118 | ml |
pork
finely ground |
*
|
| 1 | each |
hot chili peppers
fresh, seeds and, veins removed, minced |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
fish sauce
|
*
|
| 2.5 | ml |
mild chili powder
|
* |
| 15 | ml |
sugar
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
water
|
|
| 3E+1 | ml |
spicy lime sauce
|
* |
| 118 | ml |
shrimp
peeled and chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garnishes | |||
|
coriander
to taste |
*
|
||
|
onions
to taste |
*
|
||
| Spicy lime sauce | |||
| 2 | each |
garlic cloves
peeled |
|
|
red chili peppers
stems, seeds and veins removed |
*
|
||
| 118 | ml |
water
|
|
| 3E+1 | ml |
fish sauce
|
|
| 1 | each |
limes
medium, juice of |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
carrots
for garnish |
|
Directions
Preheat oven to 450℉ (230℃).
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.
