Bok, which translates as "smashed," refers to a style of food preparation that involves pounding ingredients in a large wooden mortar. Trop pgnon are small, bitter pea eggplants, which grow wild in Cambodia.
Here, they are grilled and pounded with garlic, shallots, chilies and just enough sugar to take the edge off their bitterness. The dish usually contains some form of fish, either smoked fish or prahok, although it can be made without it. The eggplant dip is served alongside local fresh or steamed vegetable crudités.
Bok trop pgnon was traditionally prepared for workers harvesting rice, because it was easy to pack up to take to the fields.
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