Serves:

Ingredients:

Stephen Ceideburg
chopped
Salt, pepper
Garnishes: fresh coriander,
sliced green onions
SPICY LIME SAUCE:
2 Garlic cloves, peeled
1 Or 2 red chiles, stems,
seeds and veins removed
1/2 c Water
2 tb Fish sauce
Juice of 1 medium lime
3 tb Sugar
1/2 c Raw shrimp, peeled and
2 tb Spicy Lime Sauce
1 md Eggplant
1 tb Oil
1 Garlic clove, chopped
1/2 c Finely ground pork
1 Fresh red chile, seeds and
veins removed, minced
1 tb Soy sauce
1/2 ts Fish sauce
1/2 ts Mild chili powder
1 tb Sugar
1/2 c Chicken stock
1/2 c Water
Shredded carrot, for garnish

Method:

Preheat oven to 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 1 scant cup.