Ingredients with Measurements:
- 4 Chinese eggplants
- 1/2 lb ground pork
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp vegetable oil
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch thick shell. Reserve the flesh in a bowl.
3. In a mixing bowl, combine the ground pork, chopped shiitake mushrooms, chopped green onions, minced garlic, soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Mix well.
4. Add the reserved eggplant flesh to the pork mixture and mix again.
5. Stuff the eggplant shells with the pork mixture.
6. Place the stuffed eggplants in a baking dish and pour chicken broth over them.
7. Drizzle vegetable oil over the eggplants.
8. Bake in the preheated oven for 30-35 minutes, or until the eggplants are tender and the pork is cooked through.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 13g
Protein: 15g
Sodium: 510mg
Sugar: 6g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Button mushrooms can be used instead of shiitake mushrooms.
- Beef broth or vegetable broth can be used instead of chicken broth.
Variations:
- Add chopped water chestnuts or bamboo shoots to the pork mixture for extra crunch.
- Top the stuffed eggplants with grated cheese before baking.
- Use different types of meat, such as ground beef or lamb, instead of pork.
Tips and tricks:
- Choose eggplants that are firm and shiny with no soft spots or bruises.
- To make the eggplants easier to scoop out, cut a thin slice off the bottom of each eggplant half to create a flat surface.
- If the eggplants are too long to fit in the baking dish, cut them in half crosswise instead of lengthwise.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed eggplants in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed eggplants on a platter with a sprinkle of chopped green onions or cilantro on top.
Garnishes:
Chopped green onions or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a simple salad
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad
Troubleshooting advice:
- If the eggplants are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the pork mixture is too dry, add a splash of chicken broth or water to moisten it.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Stuffed eggplant is a popular dish in many cuisines, including Chinese, Middle Eastern, and Mediterranean. It is often served as a vegetarian dish, but can also be stuffed with meat, as in this recipe.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese