Best Cambodian Eggplant With Pork And Shrimp Recipes

CHA TRAOP DOT (CAMBODIAN EGGPLANT/PORK STIR-FRY)

Cha Traop Dot (Cambodian Eggplant/Pork Stir-Fry) image

This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!

Provided by KLHquilts

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs eggplants (3 large)
1/4 cup vegetable oil
5 garlic cloves (smashed and coarsely chopped)
3/4 lb ground pork
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

Steps:

Preheat oven to 350.
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.
Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
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!).

Nutrition Facts : Calories 599.4, Fat 33.1, SaturatedFat 8.8, Cholesterol 245.7, Sodium 1360.3, Carbohydrate 33.4, Fiber 15.9, Sugar 16.2, Protein 45.4

CAMBODIAN EGGPLANT

Cambodian Eggplant image

Make and share this Cambodian Eggplant recipe from Food.com.

Provided by Elmotoo

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large eggplant
4 tablespoons soy sauce
3 tablespoons sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tablespoon dry sherry
1 teaspoon crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts
1 tablespoon cornstarch, combined with
2 tablespoons water

Steps:

Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
In a small bowl, combine soy sauce, sugar, vinegar and water.
Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
Combine water and cornstarch.
Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.