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Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 sevingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:15 minsTotal Time:1 hrServings:6Yield:6 sevings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 sevings
Yield:
6 sevings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundseggplant, preferably Japanese (see Tips), cut into 1-inch chunks4tablespoonspeanut oil, divided¼cupreduced-sodium tamari¼cupShao Hsing rice wine or dry sherry2tablespoonspacked light brown sugar2tablespoonsrice vinegar2tablespoonswater1 ½poundslean ground pork2clovesgarlic, minced2tablespoonsminced fresh ginger¼teaspoonground white pepperPinch of salt¼cupcornstarch4scallions, cut into 2-inch pieces½cupchopped fresh cilantro¼cupchopped lightly salted peanuts1small red hot or sweet red pepper, seeded and minced
Cook Mode(Keep screen awake)
Ingredients
2poundseggplant, preferably Japanese (see Tips), cut into 1-inch chunks
4tablespoonspeanut oil, divided
¼cupreduced-sodium tamari
¼cupShao Hsing rice wine or dry sherry
2tablespoonspacked light brown sugar
2tablespoonsrice vinegar
2tablespoonswater
1 ½poundslean ground pork
2clovesgarlic, minced
2tablespoonsminced fresh ginger
¼teaspoonground white pepper
Pinch of salt
¼cupcornstarch
4scallions, cut into 2-inch pieces
½cupchopped fresh cilantro
¼cupchopped lightly salted peanuts
1small red hot or sweet red pepper, seeded and minced
Directions
Preheat oven to 425 degrees F.
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.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)369Calories18gFat27gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
