Berinzila Eggplant And Ham Food

"BERINZILA" (EGGPLANT AND HAM)

Steps:

• Preheat oven to 350 dg.
• Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels.
• Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes.
• Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain.
• Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese.
• Bake at 350 dg. for 30 minutes.

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Steps:

• Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
• Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
• Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
• Add eggplant back to pan, stir to combine pork and eggplant.
• Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
• Plate the eggplant and sprinkle with garnishes.