MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Cambodian Eggplant with Pork & Shrimp
  Categories: Cambodia, Seafood, Pork, Ceideburg
       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
            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.