Cambodian Eggplant with Pork & Shrimp

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.