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Stuffed Thai Eggplants

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"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."
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Ingredients

40 m servings 517 cals
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until softened, about 15 minutes. Let cool.
  4. 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.
  5. Spoon pork mixture into the hollow baked eggplants.

Footnotes

  • Cook's Note:
  • Any ground meat would work with these flavors.

Nutrition Facts


Per Serving: 517 calories; 21.7 g fat; 60.3 g carbohydrates; 31 g protein; 74 mg cholesterol; 121 mg sodium. Full nutrition

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