Pork & Shrimp Stuffed Eggplant (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pork & Shrimp Stuffed Eggplant

http://www.eatingwell.com/recipes/pork_shrimp_stuffed_eggplant.html

From EatingWell:  September/October 2012

The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry.

6 servings, 1/2 eggplant & about 1/3 cup sauce each | Active Time: 1 1/2 hours | Total Time: 1 1/2 hours

Ingredients

Eggplant & Stuffing

Sauce

Preparation

  1. Preheat oven to 400°F.
  2. To prepare eggplant: Halve eggplants lengthwise, keeping stems intact. Using a paring knife, score the cut sides in a crisscross pattern, taking care not to cut into the skin. Brush the cut sides with 1 1/2 tablespoons oil. Place the eggplants cut-side down in a large roasting pan. Brush the skins with 1/2 tablespoon oil.
  3. Bake for 15 minutes. Turn eggplants over and bake until the flesh is quite tender, 15 to 20 minutes more; remove from the oven. Reduce temperature to 350°.
  4. To prepare stuffing & stuff eggplant: Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add ginger, garlic, jalapeño and lemongrass; cook, stirring, for 2 minutes. Add scallions and cilantro stems; cook, stirring, 1 minute more. Transfer to a medium bowl.
  5. When the eggplants are cool enough to handle, scoop out the pulp, leaving about 1/4 inch of pulp in the skin. Chop the eggplant pulp; add to the bowl. Stir in pork, shrimp, rice, 2 tablespoons curry paste, fish sauce, brown sugar, lime zest and egg. Return eggplants to the roasting pan. Mound about 1 cup stuffing into each.
  6. Bake the eggplants until the stuffing is firm and registers 165°F on an instant-read thermometer, about 30 minutes.
  7. To prepare sauce: Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat; stir in shallots, scallion whites, garlic and ginger; cook, stirring, until soft, about 3 minutes. Add 1 tablespoon curry paste and cook, stirring, for 1 minute. Pour in coconut milk, 3 tablespoons lime juice, fish sauce and 2 teaspoons brown sugar. Bring to a simmer.
  8. When the eggplants are done, pour the sauce over them and bake 5 minutes more. Serve garnished with cilantro leaves.

Nutrition

Per serving : 378 Calories; 17 g Fat; 6 g Sat; 4 g Mono; 111 mg Cholesterol; 36 g Carbohydrates; 24 g Protein; 6 g Fiber; 748 mg Sodium; 583 mg Potassium

2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 vegetable, 3 lean meat, 2 fat

Tips & Notes