November 2010

Cambodian Roasted Eggplant and Pork plus a Giveaway!

November 1, 2010
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There are certain combinations of flavors which are considered classic and always paired together; chocolate and peanut butter, tomatoes and basil, or tequila and lime. For me, eggplant and pork have always been a favorite. It’s not uncommon to see this pair across many different cuisines; it’s common in Chinese stir-frys, Thai curries, Italian pork stuffed eggplant, and Latin American stews. One of the first recipes I put on this blog was a pasta with eggplant and pancetta.

We saw eggplant and pork frequently on menus in Cambodia and ordered it often. It can be found everywhere from street stalls to high-end Khmer restaurants. As many times as we ordered it, each verson was different; sometimes the pork was ground and other times it was sliced. Most of the time the eggplant was roasted, but occasionally it was cubed.

This dish is my take on the Cambodian Roasted Eggplant with …

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