Name: Chinese Pork Stuffed Eggplant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 large eggplants; 1/2 lb ground pork; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 red bell pepper, diced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; Salt and pepper to taste; Green onions, chopped for garnish; Cooked rice, to serve

Instructions

Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border to create boats. Reserve the scooped-out flesh and chop it into small pieces.
In a large skillet, cook the ground pork over medium heat until browned and cooked through.
Add the minced garlic, chopped onion, and diced bell pepper to the skillet with the pork. Cook for a few minutes until the vegetables are softened.
Stir in the chopped eggplant flesh and cook for another 2-3 minutes.
Add soy sauce, oyster sauce, sesame oil, salt, and pepper to the skillet. Stir well to combine all the flavors.
Fill each eggplant boat with the pork and vegetable mixture, pressing down gently to pack the filling.
Place the stuffed eggplants on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the eggplant is tender.
Once cooked, remove the stuffed eggplants from the oven and garnish with chopped green onions.
Serve the Chinese Pork Stuffed Eggplant hot over a bed of cooked rice.

Ingredients

Instructions

Nutrition Facts

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