Pork and Eggplant Salad

I try and always use the long green Asian eggplants for this dish. Harder to find than regular purple eggplant, they have a thin skin and creamy texture with no bitter aftertaste – perfect for this preparation. They taste wonderful when they have been blistered over hot coals, taking on a delicious smoky character. This is a Khmer take on the perfect synergy between pork and eggplant, and makes an ideal accompaniment to several other dishes served together.