• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Cambodian Eggplant with Pork and Shrimp

  • Recipe Submitted by on

Category: Pork, Cambodian, Seafood

 Ingredients List

  • 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
  • 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

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.

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