Eggplant (Aubergine) Stuffed With Ground Pork

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 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. 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.