Best 2 Cambodian Eggplant Recipes
**Discover the Delightful Flavors of Cambodian Eggplant: A Culinary Journey through Two Unique Recipes**
Embark on a culinary adventure to Cambodia, where eggplants take center stage in a symphony of flavors. This Southeast Asian gem offers a captivating blend of sweet, sour, and savory notes, making eggplant dishes a beloved part of Cambodian cuisine. Our journey begins with two distinct recipes that showcase the versatility of this humble vegetable. The first recipe introduces you to the classic Cambodian Eggplant with Pork, where tender eggplants are stir-fried with savory pork, aromatic lemongrass, and a delightful blend of spices. Get ready to savor the harmonious balance of flavors in this traditional dish.
For those seeking a plant-based delight, the Vegan Cambodian Eggplant Stir-Fry is an equally satisfying option. This recipe brings together a medley of colorful vegetables, including eggplants, bell peppers, and carrots, all tossed in a tantalizing sauce made from coconut milk, soy sauce, and a hint of spice. Both recipes promise an explosion of flavors that will leave you craving more. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary expedition to Cambodia, one eggplant recipe at a time.
CAMBODIAN EGGPLANT
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
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
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
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 for Making Cambodian Eggplant:
- Choose the right eggplants: Smaller, tender eggplants with thin skin are best. Japanese eggplants are a good option.
- Cut the eggplants properly: Cut the eggplants into thin, bite-sized pieces. This will help them cook evenly and absorb the flavors of the sauce better.
- Don't overcrowd the pan: When frying the eggplants, don't overcrowd the pan. This will lower the temperature of the oil and make the eggplants soggy.
- Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a sauce that is flavorful and has a good balance of sweet, sour, and salty flavors.
- Serve immediately: Cambodian eggplant is best served immediately after it is cooked. The eggplants will start to lose their crispiness if they sit for too long.
Conclusion:
Cambodian eggplant is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its unique flavor and texture, this dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Cambodian eggplant a try. You won't be disappointed!
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