Ingredients

2 slender, purple Asian eggplants
½ pound ground pork
3 cloves garlic, peeled and chopped
2 small red shallots, peeled and chopped
2 stalks of lemongrass, tender inner part of the bottom third
only, sliced (you can substitute a bit of ginger ground finely in a
mortar and mixed with lemon zest)
2 T fish sauce (Tiparos Brand Fish Sauce can often be found in the Asian section of the grocery store)
1 tsp brown sugar
1 bunch cilantro leaves

Directions

Grill the eggplants under the broiler until the skin is black and the flesh is soft. Cut them in half length-­‐wise scrape the flesh out with a spoon and chop it roughly. Heat a wok or skillet and stir-­‐fry the pork, garlic, shallots and lemongrass until golden. Add the eggplant flesh and cook for 2 minutes. Add the fish sauce and the sugar and mix well. Serve garnished with the cilantro leaves.

Country:
Cambodia


Notes and Instructions

From Cambodian Cooking, by Joannes Riviere. Periplus Publications. Purchasing this cookbook (available through Amazon) helps the organization Act for Cambodia, which works with street children.