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Heat Stuffed Eggplant

Flavors.of.Asia's picture
  Eggplant 1 Large
  Eggs 2 , slightly beaten
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Sesame seed 1 Tablespoon, toasted
  Ground beef 1⁄2 Pound
  Ground pork 1⁄4 Pound
  Green onions 8 , thinly sliced
  Canned chopped mushrooms 4 Ounce (1 Can)
  Instant beef bouillon granules 1 Teaspoon
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon

Halve eggplant lengthwise.
Hollow out eggplant halves, leaving a 3/4-inch shell.
Chop 1/2 cup of the eggplant pulp and set aside; discard remaining pulp.
In mixing bowl combine eggs, salt, and pepper.
Add the 1/2 cup chopped eggplant, chopped onion, garlic, and sesame seed; add ground meats and mix thoroughly.
Sprinkle eggplant shells generously with salt.
Stuff with meat mixture.
Over high heat, bring water for steaming to boiling.
Add half of the green onions to boiling water in steamer.
Place stuffed eggplant on steamer rack over boiling water; cover and steam about 45 minutes or till meat is done.
Carefully remove stuffed eggplant and keep warm.
Measure 1 cup of the water from steamer; pour into small saucepan.
Stir in remaining green onions, the mushrooms, and bouillon granules.
Blend soy sauce into cornstarch; stir into mushroom mixture.
Cook and stir till thickened and bubbly.

Recipe Summary

Side Dish

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Heat Stuffed Eggplant Recipe