Cambodian Eggplant with Pork & Shrimp

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.