Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork – a delicious recipe with Eggplant, Onion, Ground pork, Egg, Katakuriko, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Mince the onion and leek.
2
Add in the ingredients and knead together (the picture shows the recipe doubled).
3
Slice the eggplant into 5mm thick rounds.
4
Coat lightly with katakuriko (not listed).
5
Sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick).
6
Fry the sandwiched rounds in an oiled pan.
7
When one side has browned, gently flip to cook the other side.
8
Cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat.
9
Drizzle with yakiniku sauce to finish.
10
If you like, sprinkle with shichimi spice or garnish with Japanese mustard.
11
If you have leftover filling, just fry it up and season with the yakiniku sauce.
106
kcal
Calories
7
g
Fat
5
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Eggplant, 1/4 Onion, 1 Japanese leek, 2 leaves Green shiso leaves, and more.
Yes, Sweet and Salty Panfried Eggplant Slices 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.
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