Pork Stuffed Eggplant Recipes

MOM'S STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

STUFFED EGGPLANT PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
• Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

CHINESE EGGPLANT AND PORK

Steps:

• Minced 4 cloves of garlic and cut 3 chili peppers.
• Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
• Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
• After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
• Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.

MEATY STUFFED EGGPLANT

Steps:

• 1. Preheat oven to 400 degrees. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• 2. Meanwhile, in a skillet, in the olive oil, sauté the garlic and onions together. When softened add ground beef and sausage, oregano and pepper. Brown until no longer pink. Drain and set aside to cool slightly.
• 3. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage/beef mixture.
• 4. Mix breadcrumbs and parmesan cheese into the meat mixture and add the eggs, blend well. Divide evenly among the two eggplant shells with the meat mixture and top with the mozzarella cheese.
• 5. Bake at 350 degrees, in a preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. Just before the eggplant is done, warm the marinara sauce in a saucepan over medium-low heat or in the microwave to serve with the eggplant.

PORK-STUFFED EGGPLANT

Steps:

• Cut off stem of eggplant; cut eggplant in half lengthwise. Scoop out and reserve center, leaving a 1/2-in shell. Steam shells for 3-5 minutes or just until tender; drain. Cube reserved eggplant. In a saucepan, cook eggplant cubes in boiling water for 6-8 minutes or until tender; drain and set aside. , In a skillet over medium heat, cook pork until no longer pink; drain. Add eggplant cubes, egg, bread crumbs, cheese, parsley, oregano, salt and pepper; mix well. , Fill shells; place in a greased 9-in. square baking dish. Pour tomato sauce over eggplant. Cover and bake at 350° for 25-30 minutes or until heated through.

PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)

Steps:

• Pre-heat your oven to 400°F (200°C).
• Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
• Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
• Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
• Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
• Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
• Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.

PORK-STUFFED EGGPLANT

Steps:

• Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside.
• In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings.
• Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally.
• Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish.
• Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.

ITALIAN-STYLE STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F. Cut each eggplant in half lengthwise. Using a spoon and/or paring knife, scoop out the eggplant flesh, leaving 1/4-inch-thick shell. Set the flesh aside.
• Place the eggplant shells on a baking sheet. Brush 1 tablespoon of the oil over the shells. Bake 25 minutes.
• Meanwhile, chop the eggplant flesh. Heat the remaining 1 tablespoon oil in a very large skillet over medium heat. Add the chopped eggplant, garlic, Italian seasoning, and salt; cook and stir 5 minutes. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
• Fill the eggplant shells with the tomato mixture. Spoon mounds of ricotta over each filled eggplant shell. Sprinkle with Parmesan.
• Bake about 15 minutes or until heated through. Sprinkle with basil.

EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK

Steps:

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

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.