Cambodian Inspired Shrimp And Eggplant
Though not the most beautiful of dishes, this dish is delicious. The eggplant in this dish is oven baked before being stir fried. Pre-baking the eggplant reduces the amount of liquid in the dish and keeps the eggplant moist and tender, a tip I received from a Cambodian friend.
- 4 cloves garlic, chopped
- ½ medium onion, chopped
- ½ lb shrimp (peeled and rinsed with salt)
- 1 to 2 lbs eggplants
- 1 to 5 tsp chilli paste (ex: sambal oelek, adjust to taste)
- 1 tbsp Low Sodium Soy Sauce
- 2 tbsp fish sauce
- 2/3 cup water
- 3 stalks green onion, cut into 1/2 inch length
- cilantro, for garnishing
- 2 to 3 tbsp cooking oil
- Spray or brush eggplant skin with cooking oil.
- Preheat oven at 350F and bake eggplant whole (remove stem, leave skin on) on bottom rack of oven for 1 hour or until tender when pierced with a fork. Turn eggplant midway through cooking time.
- Once eggplant is ready, remove skin of eggplant and cut the interior of eggplant into cubes. (Steps 1 to 3 can be done ahead of time)
- Stir fry chopped onion and garlic in cooking oil until fragrant.
- Add shrimps, stir until cooked. Remove shrimps from heat and set aside.
- Add hot chilli paste until stir fry until fragrant.
- Add cubed, cooked eggplant. Add soy sauce, fish sauce and water. Let simmer to thicken gravy.
- Adjust to taste with additional fish sauce, if desired.
- Add green onions, stir to mix. Remove from heat.
- Garnish with cilantro. Serve with warm steamed rice.