1 long Eggplant
 1 tb Oil
 1    Garlic clove, chopped
 1/2 cup  Finely ground pork
 1    Fresh red chile, seeds and, minced
 1 tb Soy sauce 1/2 ts Fish sauce
1/2 ts Mild chili powder
1 tb Sugar
1/2 cup  Chicken stock
1/2 cup  Water
2 tb Spicy Lime Sauce
1/2 cup  Raw shrimp, peeled and-chopped
Salt, pepper
Garnishes: fresh coriander,-sliced green onions

SPICY LIME SAUCE:
2 Garlic cloves, peeled
1 Or 2 red chiles, 
1/2 cup  Water
2 tb Fish sauce
Juice of 1 medium lime

3 tb Sugar

Shredded carrot, for garnish
  
    Puncture eggplant in a few places with
   a fork or skewer. Bake on a sheet pan until soft, about 15 minutes in a oven.
   Set aside and let cool slightly, then peel and split lengthwise into
   strips about 1 inch thick.'
  
   Heat oil in a saucepan over medium heat. Add garlic and cook
   until lightly browned. Add pork, chile, soy sauce, fish sauce, chili
   powder and sugar; cook, stirring, until meat loses its raw color. Add
   stock and water and 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.