Eggplant (Aubergine) Stuffed With Ground Pork Recipe

Name: Eggplant (Aubergine) Stuffed With Ground Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Sauce; 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

Servings: persons

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
Sauce
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

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.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb Japanese eggplant, 1/2 teaspoon salt, 1/2 lb ground pork, 1/2 teaspoon ground black pepper, and more.

Yes, Eggplant (Aubergine) Stuffed With Ground Pork falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Stuffed With Ground Pork

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