EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK

Eggplant (Aubergine) Stuffed With Ground Pork image

I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.

Provided by Barb G.

Categories Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 17

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

Steps:

Cut Japanese eggplant in half lengthwise, scoop out center.
Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
Combine the stuffing ingredients, mix well.
Stuff the eggplants & place in microwave safe dish.
Cook in the microwave for 6 to 8 minutes or until cooked.
For the sauce: Heat oil add garlic & black beans saute for a minute.
Add sherry wine, chicken broth; Bring to a boil.
Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
Add sesame oil, serve over stuffed eggplant.

Nutrition Facts : Calories 706.9, Fat 50.9, SaturatedFat 13.1, Cholesterol 212.4, Sodium 1018.8, Carbohydrate 19.6, Fiber 8.4, Sugar 6.5, Protein 37.4