Cambodian Eggplant with Pork and Shrimp

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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Spicy lime sauce:

2 cloves garlic, peeled
2 finger hot chiles, stemmed, seeded and sliced thin
1/2 cup water
2 Tbsp. fish sauce
juice of 1 medium lime
3 Tbsp. sugar

Cambodian eggplant:

1/2 cup raw shrimp, peeled and deveined
2 Tbsp. spicy lime sauce
1 medium eggplant
1 Tbsp. oil
1 clove garlic, chopped
1/2 cup ground pork
1 red Fresno chile, stemmed, seeded and minced
1 Tbsp. sugar1/2 tsp. fish sauce
1/2 tsp. chile powder
1 Tbsp. sugar
1/2 cup chicken stock
1/2 cup water
salt and pepper


1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
shredded carrots


To prepare the eggplant:

Preheat the oven to 450F. Puncture the eggplant in a few places with a fork or skewer and bake on a sheet pan until soft, about 15 minutes. Set the eggplant aside and let it cool slightly, then peel and split lengthwise into strips about 1″ thick.

Spicy Lime Sauce:

Combine the garlic, chiles and the water in a blender or food processor and liquefy. Combine the fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl, then stir to dissolve the sugar.

If using sauce by itself, add a bit of shredded carrot for garnish.

To prepare the dish:

Heat the oil in a wok or saucepan over medium heat and add the garlic. Cook until lightly browned, then add the pork, chile, soy sauce, fish sauce, chile powder and sugar. Cook, stirring frequently, until the meat loses its raw color. Add the stock and water and bring to a boil. Add the lime sauce, shrimp and eggplant, then simmer until the shrimp are done and season with salt and pepper.

Transfer the eggplant pieces to a serving dish and top with the pork mixture. Garnish with coriander and green onions. Serve with hot basmati rice.

Recipe from Stephen Ceideburg.