Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash Recipe

Ingredients for Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash

• Ground Pork
• Eggs
• Green Onions
• Water Chestnuts
• Garlic Cloves
• Ginger Powder
• Pepper
• Sesame Oil
• Oyster Sauce
• Sugar
• 1/4 cup soy sauce + 2 tablespoons (for sauce, optional)
• Japanese Eggplants
• Wonton Wrappers

How to Make Asian Stuffed Eggplant With Hawaiian Style Pork Or Turkey Hash

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. Sauté the diced eggplant flesh in 1 tablespoon of oil until softened. Add to the pork/turkey mixture.
5. Spoon the pork/turkey mixture into the eggplant halves.
6. 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.
7. 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).
8. Once the eggplant is cooked, drizzle generously with your chosen sauce and serve immediately.