Ingredients

• 1 medium eggplant
• 1 tablespoon oil
• 1 garlic clove, chopped
• 1/2 cup ground pork, Finely
• 1 fresh red chili pepper, seeds and (veins removed, minced)
• 1 tablespoon soy sauce
• 1/2 teaspoon fish sauce
• 1/2 teaspoon mild chili powder
• 1 tablespoon sugar
• 1/2 cup chicken stock
• 1/2 cup water
• 2 tablespoons limes, sauce Spicy
• 1/2 cup raw shrimp (peeled and chopped)
• salt, pepper
• 2 garlic cloves, peeled
• 1 -2 red chile, stems (seeds and veins removed)
• 2 tablespoons fish sauce
• 1 medium lime, juice of
• 3 tablespoons sugar
• shredded carrot, for garnish

Instructions

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.