Cha Traop Dot (Cambodian Eggplant/Pork Stir-Fry)

1. 1

   Preheat oven to 350.

2. 2

   Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft).

3. 3

   Allow to cool slightly, then peel and discard the skins.

4. 4

   Mash the flesh with a fork until smooth.

5. 5

   Set aside.

6. 6

   Heat the oil in a large skillet over medium-high heat.

7. 7

   Add the garlic until golden (about 10 seconds).

8. 8

   Stir in the pork and shrimp, breaking up any clumps.

9. 9

   Add the fish sauce, sugar and ground pepper.

10. 10

    When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes).

11. 11

    Add the scallions, stir well, and remove from heat and serve over rice (or not!

12. 12

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.