Cha Traop Dot (cambodian Eggplant/lamb Stir-fry)

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

Ingredients

• Servings: 4
• 4 lbs eggplants (3 large)
• 1/4 cup vegetable oil
• 5 garlic cloves (smashed and coarsely chopped)
• 3/4 lb ground lamb
• 3/4 lb shrimp (shelled, deveined and finely chopped)
• 1/4 cup fish sauce
• 1 1/2 tablespoons sugar
• 1/2 teaspoon pepper (freshly ground)
• 3 scallions, thinly sliced

Recipe

• 1 preheat oven to 350.
• 2 prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). allow to cool slightly, then peel and discard the skins. mash the flesh with a fork until smooth. set aside.
• 3 heat the oil in a large skillet over medium-high heat. add the garlic until golden (about 10 seconds). stir in the lamb and shrimp, breaking up any clumps.
• 4 add the fish sauce, sugar and ground pepper. when well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). add the scallions, stir well, and remove from heat and serve over rice (or not!).