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
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- 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...
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