Eggplant (Aubergine) Stuffed With Ground Pork |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I love eggplant, this recipe is yummy. I found the recipe on and changed it a little. This recipe is easy and uses the microwave for most of the cooking. Ingredients:
1 lb japanese eggplant |
1/2 teaspoon salt |
1/2 lb ground pork |
1/2 teaspoon ground black pepper |
2 garlic cloves, minced |
1 1/2 tablespoons sesame oil |
2 green onions, chopped fine |
1 egg |
1 tablespoon olive oil or 1 tablespoon peanut oil |
3 teaspoons minced garlic |
2 teaspoons chinese fermented black beans (salted) |
1 tablespoon sherry wine |
3/4 cup chicken broth |
1 teaspoon cornstarch |
1 tablespoon chicken broth, mix with |
cornstarch |
1 tablespoon sesame oil |
Directions:
1. Cut Japanese eggplant in half lengthwise, scoop out center.
2. Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
3. Combine the stuffing ingredients, mix well.
4. Stuff the eggplants & place in microwave safe dish.
5. Cook in the microwave for 6 to 8 minutes or until cooked.
6. For the sauce: Heat oil add garlic & black beans saute for a minute.
7. Add sherry wine, chicken broth; Bring to a boil.
8. Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
9. Add sesame oil, serve over stuffed eggplant.
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