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Eggplant (Aubergine) Stuffed With Ground Pork

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“I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.”
READY IN:
40mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut Japanese eggplant in half lengthwise, scoop out center.
  2. Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
  3. Combine the stuffing ingredients, mix well.
  4. Stuff the eggplants & place in microwave safe dish.
  5. Cook in the microwave for 6 to 8 minutes or until cooked.
  6. For the sauce: Heat oil add garlic & black beans saute for a minute.
  7. Add sherry wine, chicken broth; Bring to a boil.
  8. Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
  9. Add sesame oil, serve over stuffed eggplant.

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