Cooking Information:
- Estimated Time: 30 minutes
Ingredients:
- 500 g (1 lb) pork, minced
- 6 medium eggplants (aubergines)
- 2 tablespoons corn oil
- ½ medium onion, minced
- 6 cloves garlic, minced
- 2 eggs
- 1 teaspoon salt
- 60g (½ cup) corn oil for frying
- tomato and spring onion, chopped (garnish)
Procedure:
- Grill the eggplants until soft for about 10 minutes on each side. Peel but do not remove stems.
- Place the eggplants into a flat-shape plate, flatten then set aside.
- In a frying pan, heat corn oil. Sauté onion, garlic until fragrant.
- Add pork and cook until it turns brown. Remove from heat.
- Beat eggs in a bowl. Dip the flattened eggplants in the beaten eggs then place the cooked pork in each eggplant and season with salt.
- Dredge with flour so the pork will adhere to the eggplant.
- In a wok, place in oil then fry the eggplants one or two at a time until brown. Remove from pan and drain paper towels.
- If desired, garnish with tomato and spring onion then serve.
This entry was posted on Tuesday, January 15th, 2008 at 6:34 pm and is filed under Vegetable Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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