Cambodian Eggplant With Lamb And Shrimp

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 1 tablespoon oil
• 1 garlic clove, chopped
• 1/2 cup ground lamb, finely
• 1 fresh red chili pepper, seeds and (veins removed, minced)
• 1 tablespoon soy sauce
• 1/2 teaspoon fish sauce
• 1/2 teaspoon mild chili powder
• 1 tablespoon sugar
• 1/2 cup chicken stock
• 1/2 cup water
• 2 tablespoons limes, sauce spicy
• 1/2 cup raw shrimp (peeled and chopped)
• salt, pepper
• 2 garlic cloves, peeled
• 1 -2 red chile, stems (seeds and veins removed)
• 1/2 cup water
• 2 tablespoons fish sauce
• 1 medium lime, juice of
• 3 tablespoons sugar
• shredded carrot, for garnish

Recipe

• 1 preheat oven to 450 degrees f.
• 2 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.
• 3 heat oil in a wok or saucepan over medium heat. add garlic and cook until lightly browned. add lamb, chile, soy sauce, fish sauce, chili powder andsugar; cook, stirring, until meat loses its raw color. add stock and waterand bring to a boil. add lime sauce, shrimp and eggplant; simmer until shrimp are done.
• 4 season with salt and pepper. transfer eggplant pieces to a serving dish and top with lamb mixture. garnish with coriander and green onions.
• 5 spicy lime sauce: combine garlic, chiles and the water in a blender or food.
• 6 processor and liquefy. combine fish sauce, lime juice, sugar and.
• 7 chile-garlic mixture in a small bowl. stir to dissolve sugar. if using.
• 8 sauce by itself, add a bit of shredded carrot for garnish. makes 1 scant.
• 9 cup.