Title: Cambodian eggplant with pork and shrimp
 Categories: Cambodian, Seafood, Pork
      Yield: 1 Servings
 
           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.