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Cambodian Eggplant with Pork & Shrimp

Cambodian Eggplant with Pork & Shrimp is built on Oil, Ground Pork, Soy Sauce, Fish Sauce, and Mild Chili Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer.

2. 2

   Bake on a sheet pan until soft, about 15 minutes.

3. 3

   Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.'

4. 4

   Heat oil in a wok or saucepan over medium heat.

5. 5

   Add garlic and cook until lightly browned.

6. 6

   Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color.

7. 7

   Add stock and water and bring to a boil.

8. 8

   Add lime sauce, shrimp and eggplant; simmer until shrimp are done.

9. 9

   Season with salt and pepper.

10. 10

    Transfer eggplant pieces to a serving dish and top with pork mixture.

11. 11

    Garnish with coriander and green onions.

12. 12

    Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy.

13. 13

    Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl.

14. 14

    Stir to dissolve sugar.

15. 15

    If using sauce by itself, add a bit of shredded carrot for garnish.