STREAMING NOW: Taste in Translation

Cambodian Eggplant With Pork and Shrimp

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is off the website”
1hr 5mins

Ingredients Nutrition


  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 pork, 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 pork 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a