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    You are in: Home / Recipes / Eggplant (Aubergine) Stuffed With Ground Pork Recipe
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    Eggplant (Aubergine) Stuffed With Ground Pork

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Barb Gertz's Note:

    I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Cut Japanese eggplant in half lengthwise, scoop out center.
    2. 2
      Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
    3. 3
      Combine the stuffing ingredients, mix well.
    4. 4
      Stuff the eggplants & place in microwave safe dish.
    5. 5
      Cook in the microwave for 6 to 8 minutes or until cooked.
    6. 6
      For the sauce: Heat oil add garlic & black beans saute for a minute.
    7. 7
      Add sherry wine, chicken broth; Bring to a boil.
    8. 8
      Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
    9. 9
      Add sesame oil, serve over stuffed eggplant.

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    Ratings & Reviews:

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    Nutritional Facts for Eggplant (Aubergine) Stuffed With Ground Pork

    Serving Size: 1 (367 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 706.8
     
    Calories from Fat 457
    64%
    Total Fat 50.8 g
    78%
    Saturated Fat 13.1 g
    65%
    Cholesterol 212.4 mg
    70%
    Sodium 1018.8 mg
    42%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 8.4 g
    33%
    Sugars 6.5 g
    26%
    Protein 37.3 g
    74%

    The following items or measurements are not included:

    fermented black beans

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