Eggplant (Aubergine) Stuffed With Ground Pork

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READY IN: 40mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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