Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash Recipes

ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH

Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash image

This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating!

Provided by HawaiiChef79

Categories Vegetable

Time 45m

Yield 4 piece, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground pork or 1 lb ground turkey
2 large eggs
5 stalks green onions, greens only, minced
1 (8 ounce) can water chestnuts, minced
4 garlic cloves
1/2 tablespoon ginger powder
1 tablespoon pepper
1 tablespoon sesame oil
3 tablespoons oyster sauce
2 tablespoons sugar
2 tablespoons soy sauce
4 Japanese eggplants, cut into fourths (depending on the size)
12 pieces round wonton wrappers (optional)

Steps:

Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
If desired, put the wedge back on top of the eggplant.
***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.

PORK-STUFFED EGGPLANT

Pork-Stuffed Eggplant image

My father loved to grow eggplant in his wonderful garden. Through the years. Mother learned to use it often in her cooking. We take pride in keeping this traditional fare in the family.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 large eggplant (1-1/2 pounds)
1 pound ground pork
1 egg
1/2 cup dry bread crumbs
1/2 cup grated Parmesan or Romano cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) tomato sauce

Steps:

Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside. , In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well. , Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 431 calories, Fat 22g fat (9g saturated fat), Cholesterol 137mg cholesterol, Sodium 1168mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 32g protein.

SUSIE'S TURKEY HASH SUPER SPECIAL

Susie's Turkey Hash Super Special image

After Thanksgiving my Sue cooks the best turkey hash you ever tasted. It does not take a long time but the results are fantastic. I hope you try it.

Provided by bill mayes

Categories Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 potatoes (yukon gold)
4 stalks celery
1 onion
4 garlic cloves
1/2 cup butter
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon salt (sea salt)
30 ounces chicken broth
4 cups turkey (or more)
1 cup prepared stuffing (whatever you had with the turkey)

Steps:

Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

Nutrition Facts : Calories 474.8, Fat 28.9, SaturatedFat 15.9, Cholesterol 61, Sodium 1498.5, Carbohydrate 44.7, Fiber 6.3, Sugar 4.9, Protein 10.5

PORK-STUFFED EGGPLANT

Pork-Stuffed Eggplant image

Make and share this Pork-Stuffed Eggplant recipe from Food.com.

Provided by wanbchef

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 medium eggplant
1/2 lb ground lean pork
1 small green pepper, coarsely chopped
1/4 cup chopped onion
1 garlic clove, minced
1/4 cup water
1/8 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 medium tomatoes, coarsely chopped

Steps:

Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

Nutrition Facts : Calories 393.6, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.7, Sodium 74.7, Carbohydrate 22.4, Fiber 11.1, Sugar 9.8, Protein 23.1

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