Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 1 md Eggplant

  2. 1 tb Oil

  3. 1 Garlic clove, chopped

  4. 1/2 c Finely ground pork

  5. 1 Fresh red chile, seeds and -veins removed, minced 1 tb Soy sauce

  6. 1/2 ts Fish sauce

  7. 1/2 ts Mild chili powder

  8. 1 tb Sugar

  9. 1/2 c Chicken stock

  10. 1/2 c Water

  11. 2 tb Spicy Lime Sauce

  12. 1/2 c Raw shrimp, peeled and -chopped Salt, pepper Garnishes: fresh coriander, -sliced green onions SPICY LIME SAUCE: 2 Garlic cloves, peeled

  13. 1 Or 2 red chiles, stems,

  14. -seeds and veins removed 1/2 c Water

  15. 2 tb Fish sauce

  16. 1 medium lime

  17. 3 tb Sugar

  18. 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

  19. 1 scant cup. PER SERVING:

  20. 175 calories,

  21. 10 g protein,

  22. 11 g carbohydrate,

  23. 10 g fat (3 g saturated),

  24. 42 mg cholesterol,

  25. 418 mg sodium,

  26. 3 g fiber. From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue in The San Francisco Chronicle,


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