Eggplant and Pork Wraps

1. 1

   Remove the stem end from the eggplant, cut lengthwise into four pieces and soak in a bowl of water.

2. 2

   Once the bitterness of the eggplant has leeched out, drain the eggplant, season with salt and pepper and coat with flour.

3. 3

   Wrap the pork slices around the eggplant diagonally, season with salt and pepper and coat with flour.

4. 4

   Put on a plate, cover with plastic wrap, and microwave for 3 minutes.

5. 5

   Heat a pan and add the eggplant and pork pieces, without adding oil.

6. 6

   Cook until the meat has changed color and they're nicely grilled.

7. 7

   Mix the ponzu and soy sauce together to make the dipping sauce.

8. 8

   Transfer to a serving plate and enjoy with the sauce and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.