Ingredients with Measurements:
- 4 medium-sized eggplants
- 1/2 cup of padaek (Lao fermented fish sauce)
- 1/2 cup of ground pork
- 1/2 cup of chopped onion
- 1/4 cup of chopped garlic
- 1/4 cup of chopped cilantro
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the stem of the eggplants and slice them in half lengthwise.
3. Use a spoon to scoop out the flesh of the eggplants, leaving about 1/2 inch of flesh around the skin.
4. Chop the eggplant flesh into small pieces and set aside.
5. In a mixing bowl, combine the chopped onion, garlic, ground pork, chopped cilantro, and chopped eggplant flesh.
6. Add the padaek to the mixture and mix well.
7. Season the mixture with salt and pepper to taste.
8. Stuff the eggplant halves with the mixture, packing it tightly.
9. Place the stuffed eggplants on a baking sheet and brush them with vegetable oil.
10. Bake the eggplants for 30-35 minutes, or until the eggplant skin is tender and the filling is cooked through.
11. Remove the eggplants from the oven and let them cool for a few minutes.
12. Serve the eggplants hot, garnished with additional cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 20g
Protein: 10g
Sodium: 780mg
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground pork.
- Chopped green onions can be substituted for chopped onion.
- Chopped ginger can be added for extra flavor.
Variations:
- Add chopped mushrooms to the filling mixture for a vegetarian option.
- Top the stuffed eggplants with grated cheese before baking for a cheesy twist.
- Serve the stuffed eggplants with a side of rice for a more filling meal.
Tips and Tricks:
- Make sure to pack the filling tightly into the eggplant halves to prevent them from falling apart during baking.
- Use a sharp knife to easily scoop out the eggplant flesh.
- Leftover filling can be used as a topping for rice or noodles.
Storage Instructions:
Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed eggplants in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed eggplants on a platter with a sprinkle of chopped cilantro and a drizzle of padaek.
Garnishes:
Chopped cilantro
Pairings:
Steamed rice, stir-fried vegetables
Suggested Side Dishes:
Steamed rice, stir-fried vegetables
Troubleshooting Advice:
If the eggplant skin is not tender after baking, cover the baking sheet with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
Make sure to thoroughly cook the ground pork to an internal temperature of 160°F (71°C) to prevent foodborne illness.
Food History:
Padaek is a traditional Lao condiment made from fermented fish. It is commonly used in Lao cuisine to add umami flavor to dishes.
Flavor Profiles:
Savory, umami, slightly sweet
Serving Suggestions:
Serve the stuffed eggplants as a main dish for a flavorful and satisfying meal.
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Region: Laotian