Cambodian Eggplant with Pork & Shrimp
Submitted by benitaholzheimer
Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis Cambodian classic layers silky roasted eggplant under a punchy stir-fry of ground pork and chopped shrimp that hits every note: salty, sweet, sour, and hot.
Fish sauce and soy bring the umami, fresh chili brings the heat, and a homemade spicy lime sauce ties it all together with a citrus zing that cuts right through the richness.
The whole thing comes together in about 30 minutes, which makes it a legit weeknight option if you’ve got the ingredients on hand.
Fresh cilantro and sliced green onions on top bring color and a burst of freshness to every bite.
Pro Tips
- Roast the eggplant until it collapses. You want it soft and silky, almost custard-like. Undercooked eggplant is spongy and bland.
- Make extra lime sauce. It keeps in the fridge for a week and works on grilled meats, noodle bowls, or as a dipping sauce for spring rolls.
- Use pork with some fat content. Lean ground pork dries out fast in a hot wok. A little fat keeps the mixture juicy and flavorful.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
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.
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