GINGER PORK AND EGGPLANT STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
- Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
- Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
- Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.
Nutrition Facts : Calories 400, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 905 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 22 grams
PORK TENDERLOIN WITH EGGPLANT RELISH
Steps:
- Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.
- Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.
- Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.
Nutrition Facts : Calories 297 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 317 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Protein 37 grams
MOM'S STUFFED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
- Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
- In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
- Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
- Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK
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
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
PORK-STUFFED EGGPLANT
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
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
BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
Steps:
- Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
- Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
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- Start by making the filling for the eggplant. Place the shrimp in a food processor along with the ground pork, salt, sugar, white pepper, sesame oil, 1 tablespoon vegetable oil, and rice wine. Process until a rough paste forms. Transfer to a bowl, and stir in the egg, cornstarch, and half of the chopped scallions. Set the mixture aside in the refrigerator for 30 minutes.
- Cut each eggplant into 1 1/2-inches thick slices on the diagonal. Take each slice and carefully slice through the middle, but don’t cut all the way through. The pieces should still be attached on one side. This will help keep both halves of the eggplant together.
- Fill the middle of each eggplant slice with the shrimp and pork filling. Once all the slices are stuffed, heat a tablespoon of oil in a skillet over medium-high heat, and fry the slices on both sides until golden. Add a little more oil whenever the pan starts to look a little dry (you’ll only need a tablespoon at a time).
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