Best 2 Cambodian Eggplant Recipes

In the vibrant culinary landscape of Cambodia, there exists a culinary gem known as "Cambodian Eggplant" that captivates taste buds with its unique blend of flavors and textures. This delectable dish, often found in homes and restaurants across the country, showcases the versatile nature of this humble vegetable, transforming it into a symphony of culinary delight. Join us as we embark on a culinary journey to discover the best recipes for cooking Cambodian eggplant, exploring the diverse culinary traditions and techniques that bring this dish to life. From the vibrant green eggplants to the aromatic spices, every ingredient plays a crucial role in creating a dish that is both tantalizing and authentic.

Let's cook with our recipes!

CAMBODIAN EGGPLANT

Cambodian Eggplant image

Make and share this Cambodian Eggplant recipe from Food.com.

Provided by Elmotoo

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large eggplant
4 tablespoons soy sauce
3 tablespoons sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tablespoon dry sherry
1 teaspoon crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts
1 tablespoon cornstarch, combined with
2 tablespoons water

Steps:

Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
In a small bowl, combine soy sauce, sugar, vinegar and water.
Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
Combine water and cornstarch.
Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.

CAMBODIAN EGGPLANT WITH PORK AND SHRIMP

Cambodian Eggplant With Pork and Shrimp image

Make and share this Cambodian Eggplant With Pork and Shrimp recipe from Food.com.

Provided by Ck2plz

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

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)
1/2 cup water
2 tablespoons fish sauce
1 medium lime, juice of
3 tablespoons sugar
shredded carrot, for garnish

Steps:

Preheat oven to 450 degrees F.
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.
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.
Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.
Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food.
processor and liquefy. Combine fish sauce, lime juice, sugar and.
chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using.
sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant.
cup.

Tips:

To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, unblemished skin.
If you are using salted preserved eggs, rinse them thoroughly before using to remove excess salt.
When stir-frying, use a well-seasoned wok or large skillet over high heat to get the best results.
If you don't have fish sauce, you can substitute soy sauce or tamari, but the flavor will be slightly different.
Feel free to adjust the amount of chili peppers used in the recipes to suit your own taste preferences.

Conclusion:

Cambodian eggplant dishes are a delicious and flavorful way to enjoy this versatile vegetable. With their bold flavors and unique ingredients, these recipes are sure to please even the most discerning palate. So next time you're looking for a new way to cook eggplant, give one of these Cambodian recipes a try. You won't be disappointed!

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