Pork & Shrimp Stuffed Eggplant
The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry.
Tips: Look for lemongrass--a woody, scallion-shaped herb with an aromatic lemon flavor--in the produce department of well-stocked supermarkets or Asian food shops. To use, trim off the root end and grassy top. Peel off the woody outer leaves. Thinly slice the softer inner stalk, then finely chop.
Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork or lamb instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.
Look for prepared Thai green curry paste--a fiery mixture of green chiles and Thai seasonings--in the Asian section of large supermarkets. The heat and salt levels vary depending on brand. Be sure to taste as you go.
Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
1/2 starch, 4 vegetable, 3 lean meat, 2 fat