Meal Type: Dinner

Prep Time: 15 min.

Cooking Time: 25 min.

Total Time: 40 min.

Cook Method: Oven

Difficulty: Medium

Cuisine: Cambodian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: July 22, 2009

This recipe is delicious. It combines the flavours of three meets into an Asian taste sensation. If you have not eaten Cambodian food before - give it a go - it is even better than Thai if that is at all possible.

1. Preheat oven to 450 degrees F.

2. Puncture eggplant in a few places with a fork or skewer.

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

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

5. Heat oil in a wok or saucepan over medium heat.

6. Add garlic and cook until lightly browned.

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

8. Add stock and water and bring to a boil.

9. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper.

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

11. Garnish with coriander and green onions.

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

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

14. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish.

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Dietary Notes:

This Cambodian Eggplant With Pork & Shrimp recipe is high in Vitamin A with 40% of your daily recommended intake per serving. This Cambodian Eggplant With Pork & Shrimp recipe is high in Vitamin C with 43% of your daily recommended intake per serving.

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