Cambodian Eggplant with Pork and Shrimp

Ingredients:

1 medium Eggplant

1 tbsp Oil

1 clove Garlic, chopped

1/2 cup Finely ground pork

1 Fresh red chile, seeds and veins removed and minced

1 tbsp Soy sauce

1/2 tsp Fish sauce

1/2 tsp Mild chili powder

1 tbsp Sugar

1/2 cup Chicken stock

1/2 cup Water

2 tbsp Spicy lime sauce

1/2 cup Raw shrimp, peeled and chopped

2 cloves Garlic, peeled

1-2 Red chiles, stems, seeds and veins removed

1/2 cup Water

2 tbsp Fish sauce

1 medium lime Juice

3 tbsp Sugar

Salt, adjust to taste

Pepper, adjust to taste

Fresh coriander, for garnish

Green onions, sliced (for garnish)

Cooking Instructions:

Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft for 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 and simmer until shrimps 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.

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