Serving
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Eggplant Stuffed with Pork
China

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
1-1/2 hr  
Most
A delicately flavored stuffed eggplant that can be served warm or cold. It's easy to make and takes little attention while cooking (just don't let the steamer run out of water). Chinese style it would be one of several dishes with rice but Western style it can be used as a main dish or as a side dish.



2
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8
10
2
1/8
2
2
1/2
1/4
1/2
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#
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oz

in
T
T
t
t
t <
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Eggplant
-- Stuffing
Black Mushroom  
Pork, lean
Scallions
Ginger Root
Soy Sauce
Rice Wine
Salt
Pepper
Sugar
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Butter Curler
Pictures
Prep   -   (45 min)
  1. Cut off the stem end of EGGPLANT at a point where the diameter is about 3-1/2 inches. Keep the stem end. Take a small knife and cut a ring around the top end leaving about 3/4 inch all around. Hollow out the eggplant leaving about 3/4 inch walls throughout. A sharp butter curler is the perfect tool for this job. Put the scooped out pieces in a bowl with water acidulated with some citric acid or lemon juice and a little salt to keep it from browning. You may need some for this recipe and the rest can be used for something else (Note-1). Rinse out the eggplant shell with the acidulated water to keep it from browning too.
  2. Soak MUSHROOMS in hot water for about 30 minutes. Squeeze out, stem, and slice into very thin strips, then slice crosswise into little bits.
  3. Chop PORK quite small. Chop SCALLIONS small. Slice GINGER very thin, then chop fine.
  4. Thoroughly mix all Stuffing items.
  5. Stuff the Eggplant with the Pork Mixture. If it isn't completely full (packed medium) pour it out and mix with some of the scooped out eggplant chopped small. Re-attach the stem end using toothpicks.
Run   -   (1-1/4 hr)
  1. Place Eggplant on a heatproof plate and steam tightly covered over boiling water until the center reaches at least 165°F/73°C. This will take between 45 minutes and an hour, depending on size of eggplant and efficiency of your steamer.
  2. Slice the Eggplant crosswise about 1 inch thick and serve.
NOTES:
  1. Eggplant flesh   I admit I didn't think of something to use the scooped out eggplant for - I just ate it all right out of the water bowl while cooking and writing up this recipe.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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