Cambodian Eggplant with Pork & Shrimp

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Title: Cambodian Eggplant with Pork & Shrimp
Categories: Cambodia, Seafood, Pork, Ceideburg
Yield: 1 servings

Stephen Ceideburg
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

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. PER SERVING: 175 calories, 10 g protein, 11 g
carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg
sodium, 3 g fiber.

From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.

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