Cambodia - Cambodian Eggplant with Pork & Shrimp

Cambodian Eggplant with Pork & Shrimp

Yield: 1 serving

Ingredients

-       1 md Eggplant

-       1 tb Oil

-       1 Garlic clove, chopped

-       1/2 c Finely ground pork

-       1 Fresh red chile, seeds and -veins removed, minced

-       1 tb Soy sauce

-       1/2 ts Fish sauce

-       1/2 ts Mild chili powder

-       1 tb Sugar

-       1/2 c Chicken stock

-       1/2 c Water

-       2 tb Spicy Lime Sauce

-       1/2 c Raw shrimp, peeled and -chopped

-       Salt, pepper Garnishes:

-       fresh coriander

-       sliced green onions SPICY LIME SAUCE:

-       2 Garlic cloves, peeled

-       1 Or 2 red chiles, stems, -seeds and veins removed

-       1/2 c Water

-       2 tb Fish sauce

-       Juice of 1 medium lime

-       3 tb Sugar

-       Shredded carrot, for garnish

Directions

-       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.