Rating: 4.63 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer.

Source: EatingWell Magazine, July/August 2017

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Place eggplant in a 9-by-13-inch baking dish (or similar-size 3-quart baking dish). Drizzle with 2 tablespoons oil; toss to coat. Bake until starting to brown, about 30 minutes.

  • Meanwhile, combine tamari, rice wine (or sherry), sugar, vinegar and water in a small bowl. Stir until the sugar is dissolved. Set aside.

  • Combine pork, garlic, ginger, white pepper and salt in a medium bowl. Using about 3 tablespoons for each, form the mixture into 18 meatballs. Place cornstarch in a shallow dish. Roll meatballs in it until well coated. (Discard any remaining cornstarch.)

  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until golden, 5 to 7 minutes. Add the reserved sauce and cook, turning the meatballs to coat with the sauce, until it is slightly thickened, 1 to 2 minutes more. Add the meatballs, sauce and scallions to the eggplant.

  • Bake the casserole until the eggplant is very tender and an instant-read thermometer inserted in a meatball registers at least 165 degrees F, about 15 minutes.

  • Combine cilantro, peanuts and red pepper in a small bowl. Sprinkle over the casserole just before serving.

Tips

Tips: A smaller, thinner variety with deep purple skin, Japanese eggplant has little to no bitter seeds and a mild, sweet taste. It's great for roasting, grilling and stir-fries. Choose firm eggplants with no bruised areas.

Nutrition Facts

3 meatballs & 1 cup eggplant
369 calories; protein 26.4g; carbohydrates 26.6g; dietary fiber 4.5g; sugars 9.9g; fat 17.8g; saturated fat 4.4g; cholesterol 65.8mg; vitamin a iu 313.8IU; vitamin c 15.3mg; folate 36mcg; calcium 41mg; iron 2mg; magnesium 45.1mg; potassium 509.5mg; sodium 598.4mg; added sugar 4g.

3 vegetable, 1/2 other carbohydrate, 3 lean meat, 2 1/2 fat

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