Ingredients for Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash
- 1 lb ground pork
- Eggs
- 1/4 cup finely chopped green onion
- Water Chestnuts
- 1 clove minced garlic
- Ginger Powder
- 1/2 teaspoon black pepper
- Sesame Oil
- Oyster Sauce
- Sugar
- 1/4 cup soy sauce
- 2 large eggplants
- Wonton Wrappers
- 1/2 cup finely chopped onion
- 1 tablespoon grated ginger
- 1 teaspoon cornstarch
- 1 tablespoon oil
- 2 tablespoons Coleman's dry mustard
- store-bought black bean sauce
- thick teriyaki sauce
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How to Make Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash
- Preheat oven to 375°F (190°C).
- Prepare the pork or turkey hash: In a large bowl, combine 1 lb ground pork or turkey, 1/2 cup finely chopped onion, 1/4 cup finely chopped green onion, 1/4 cup soy sauce, 1 tablespoon grated ginger, 1 clove minced garlic, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Mix well.
- Prepare the eggplant: Cut 2 large eggplants lengthwise and scoop out the flesh, leaving a 1/2-inch border. Dice the scooped eggplant flesh and set aside.
- Sauté the diced eggplant flesh in 1 tablespoon of oil until softened. Add to the pork/turkey mixture.
- Spoon the pork/turkey mixture into the eggplant halves.
- Place the stuffed eggplants in a baking dish and bake for 30-35 minutes, or until the eggplant is tender and the filling is cooked through.
- While the eggplant is baking, prepare your chosen sauce: (Option 1: Mix 2 tablespoons Coleman's dry mustard with 2 tablespoons soy sauce; Option 2: Use your favorite store-bought black bean sauce; Option 3: Use a thick teriyaki sauce).
- Once the eggplant is cooked, drizzle generously with your chosen sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
90g
Fat
51g
Carbs
19g
