Pork & Shrimp Stuffed Eggplant

Ingredients

  • 2 teaspoons finely chopped lemongrass (see Tips)
  • ½ cup chopped scallions
  • 6 ounces peeled raw shrimp, coarsely chopped
  • 2 tablespoons Thai green curry paste (see Tips)
  • 1 large egg, lightly beaten
  • 2 teaspoons peanut oil or canola oil
  • ¼ cup finely chopped shallots
  • + 20 more ingredients
    • ¼ cup finely chopped scallion, white part only
    • 2 teaspoons minced garlic
    • 3 eggplants (1-1 ¼ pounds each)
    • 2 tablespoons plus 1 teaspoon peanut or canola oil, divided
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1 tablespoon finely chopped jalapeño pepper
    • ¼ cup finely chopped cilantro stems (save leaves for sauce & garnish)
    • 1 pound lean ground pork (see Tips)
    • 1 cup cooked brown jasmine rice
    • 1 tablespoon fish sauce (see Tips)
    • 1 teaspoon dark brown sugar
    • 1 teaspoon freshly grated lime zest
    • 1 teaspoon minced fresh ginger
    • 1 tablespoon Thai green curry paste
    • 1 13-ounce can “lite” coconut milk
    • 3 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 2 teaspoons dark brown sugar
    • ¼ cup whole cilantro leaves

Preheat oven to 400°F. 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 roast...

View full recipe at SpringPad

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