astray recipes: Cambodian eggplant with pork and shrimp

Categories: Asian; Seafood; Pork
Yield: 1 servings

Measure	Ingredient
	Stephen Ceideburg
1 medium	Eggplant
1 tablespoon	Oil
1	Garlic clove, chopped
½ cup	Finely ground pork
1	Fresh red chile, seeds and veins removed, minced
1 tablespoon	Soy sauce
½ teaspoon	Fish sauce
½ teaspoon	Mild chili powder
1 tablespoon	Sugar
½ cup	Chicken stock
½ cup	Water
2 tablespoons	Spicy Lime Sauce
½ cup	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
½ cup	Water
2 tablespoons	Fish sauce
	Juice of 1 medium lime
3 tablespoons	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.

cambodian eggplant with pork and shrimp