Best 3 Pork Stuffed Eggplant Recipes
**Pork Stuffed Eggplant: A Culinary Symphony of Mediterranean Flavors**
Pork Stuffed Eggplant, a delightful dish hailing from the vibrant culinary tapestry of the Mediterranean region, tantalizes taste buds with its harmonious blend of savory flavors and textures. This delectable dish features succulent eggplant, carefully hollowed and stuffed with a flavorful mixture of seasoned ground pork, aromatic herbs, and a symphony of Mediterranean spices. Baked to perfection, the eggplant's tender flesh embraces the savory stuffing, creating a harmonious union of textures and flavors. Accompanying this main course are two additional recipes that complement the pork stuffed eggplant perfectly. Indulge in a refreshing Mediterranean Salad, a vibrant medley of crisp vegetables, tangy dressing, and bursts of feta cheese. Rounding out the culinary journey is a delightful Tzatziki Sauce, a creamy cucumber-yogurt dip infused with fresh herbs and a hint of garlic, adding a cooling and flavorful touch to the overall experience.
ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH
This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating!
Provided by HawaiiChef79
Categories Vegetable
Time 45m
Yield 4 piece, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
- Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
- If desired, put the wedge back on top of the eggplant.
- ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
- Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
- Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.
PORK-STUFFED EGGPLANT
My father loved to grow eggplant in his wonderful garden. Through the years. Mother learned to use it often in her cooking. We take pride in keeping this traditional fare in the family.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431 calories, Fat 22g fat (9g saturated fat), Cholesterol 137mg cholesterol, Sodium 1168mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 32g protein.
PORK-STUFFED EGGPLANT
Make and share this Pork-Stuffed Eggplant recipe from Food.com.
Provided by wanbchef
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.6, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.7, Sodium 74.7, Carbohydrate 22.4, Fiber 11.1, Sugar 9.8, Protein 23.1
Tips:
- To ensure the eggplants cook evenly, choose eggplants that are similar in size and shape.
- Pricking the eggplants with a fork before baking helps them to cook more evenly and prevents them from exploding.
- If you don't have bread crumbs, you can use crushed crackers or rice.
- To make the pork filling more flavorful, add some chopped fresh herbs, such as parsley, cilantro, or basil.
- Serve the stuffed eggplants with a side salad or roasted vegetables.
Conclusion:
Pork stuffed eggplant is a delicious and satisfying dish that is perfect for a special occasion meal. It is also a great way to use up leftover pork. With its tender eggplant, flavorful pork filling, and crispy breadcrumb topping, this dish is sure to impress your guests.
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