Cambodian Shrimp & Pork with Eggplant (Cha Traop Dot)

  • 3 large purple eggplant (about 1.75 kg or4 lb.)
  • 1 Tbsp. Peanut oil
  • 5 garlic cloves, minced
  • 3-4 finely chopped chile peppers (or 1 Tablespoon prepared ground
  • chiles)
  • 3/4 lb. pork loin chopped into small pieces
  • 3/4 lb. shrimp, peeled, deveined and chopped
  • 3 Tbsp. fish sauce
  • 1 Tbsp. sugar
  • fresh ground pepper
  • pinch of salt, to taste
  • 3-4 scallions, white and light green parts, thinly sliced
  •  Optional - 8 oz. rice noodles, cooked according to package directions
  1. Prick the surface of the eggplants and roast them ideally on or in a charcoal brazier. When cooked cool to room temperature, remove any char by brushing it off the skin. Use a fork to scrape stringy strips of eggplant flesh into a bowl, slice across to eliminate strings. 
  2. Preheat the oil in a large skillet over medium-high heat. Add the 
  3. chillies and cook until soft, 1 to 2 minutes. 
  4. Add the pork and cook until the meat just starts to brown. 
  5. Add the garlic and cook, stirring constantly, for 1 minute. 
  6. Add the shrimp, fish sauce, sugar and eggplant; stir to combine and simmer for 2-3 minutes. Taste to check seasoning and add salt and pepper to taste. 
  7. Serve in individual bowls or serve over rice noodles and sprinkle with scallions. 
  8. Cook the noodles as directed on the packaging, allowing one bundle of the thin noodles per person.