I found some Thai eggplants at the farmers market and bought them without a clue how to cook them. I changed and combined several ideas I found online to create this yummy meal.

Laine

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.

  • Bake in the preheated oven until softened, about 15 minutes. Let cool.

  • Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.

  • Spoon pork mixture into the hollow baked eggplants.

Cook's Note:

Any ground meat would work with these flavors.

Nutrition Facts

517 calories; protein 31g 62% DV; carbohydrates 60.3g 20% DV; fat 21.7g 33% DV; cholesterol 73.6mg 25% DV; sodium 121.3mg 5% DV. Full Nutrition
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