STUFFED THAI EGGPLANTS
I found some Thai eggplants at the farmers market and bought them without a clue how to cook them. I changed and combined several ideas I found online to create this yummy meal.
Provided by Laine
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until softened, about 15 minutes. Let cool.
- 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.
- Spoon pork mixture into the hollow baked eggplants.
Nutrition Facts : Calories 517 calories, Carbohydrate 60.3 g, Cholesterol 73.6 mg, Fat 21.7 g, Fiber 35.1 g, Protein 31 g, SaturatedFat 6.9 g, Sodium 121.3 mg, Sugar 24.4 g
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