Cambodian Eggplant With Pork And Shrimp - cooking recipe

Ingredients

1 medium eggplant
1 tablespoon oil
1 garlic clove, chopped
1/2 cup ground pork, Finely
1 fresh red chili pepper, seeds and (veins removed, minced)
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon mild chili powder
1 tablespoon sugar
1/2 cup chicken stock
1/2 cup water
2 tablespoons limes, sauce Spicy
1/2 cup raw shrimp (peeled and chopped)
salt, pepper
2 garlic cloves, peeled
1 -2 red chile, stems (seeds and veins removed)
1/2 cup water
2 tablespoons fish sauce
1 medium lime, juice of
3 tablespoons sugar
shredded carrot, for garnish

Preparation

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 andsugar; cook, stirring, until meat loses its raw color. Add stock and waterand 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.