Pork Stuffed Eggplant Food

MOM'S STUFFED EGGPLANT

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.

PORK-STUFFED EGGPLANT

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.

PORK-STUFFED EGGPLANT

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.

MEATY STUFFED EGGPLANT

Steps:

• 1. Preheat oven to 400 degrees. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• 2. Meanwhile, in a skillet, in the olive oil, sauté the garlic and onions together. When softened add ground beef and sausage, oregano and pepper. Brown until no longer pink. Drain and set aside to cool slightly.
• 3. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage/beef mixture.
• 4. Mix breadcrumbs and parmesan cheese into the meat mixture and add the eggs, blend well. Divide evenly among the two eggplant shells with the meat mixture and top with the mozzarella cheese.
• 5. Bake at 350 degrees, in a preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. Just before the eggplant is done, warm the marinara sauce in a saucepan over medium-low heat or in the microwave to serve with the eggplant.

EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK

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.

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.