Stuffed Thai Eggplants

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.

3. 3

   Bake in the preheated oven until softened, about 15 minutes. Let cool.

4. 4

   Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.

5. 5

   Spoon pork mixture into the hollow baked eggplants.

* Per serving · 4 servings · Values may vary.

No additional tips available.