Eggplant (Aubergine) Stuffed With Ground Pork

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.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  lb Japanese eggplant
• 1⁄2 teaspoon salt
• 1⁄2 lb ground pork
• 1⁄2 teaspoon ground black pepper
• 2  garlic cloves, minced
• 1 1⁄2 tablespoons  sesame oil
• 2  green onions, chopped fine
• 1  egg

• Sauce

• 1  tablespoon olive oil or 1  tablespoon  peanut oil
• 3  teaspoons  minced garlic
• 2  teaspoons  chinese fermented black beans (salted)
• 1  tablespoon sherry wine
• 3⁄4 cup chicken broth
• 1  teaspoon cornstarch
• 1  tablespoon chicken broth, mix with
•  cornstarch
• 1  tablespoon  sesame oil

Directions

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