Pork Stuffed Eggplant
SARSAYA® Oyster SauceIngredients
Meat Mixture:
- 3/4 cup (150g) Pork,lean, ground
- 1/4 tsp (2.5g) Salt, iodized
- 1/4 tsp (1.3g) Sugar, brown
- 1/8 tsp (0.5g) Black pepper, ground
- 1 piece (50g) Egg, beaten
- 1 1/2 tsps (4.5g) Cornstarch
- 2 Tbsps (5g) Spring onion, chopped
- 4 pieces (500g) Eggplant, large, sliced diagonally
- 1/4 cup (62.5ml) Cooking oil
- 1/4 cup (62.5ml) Water
- 1 tsp (5ml) Cooking oil
- 1 tsp (5g) Garlic, minced
- 1 pack (30g) SARSAYA®Oyster Sauce
- 1/4 tsp (1.5g) Sugar, brown
- 1/4 cup (62.5ml) Water
- 2 tsps (5g) Cornstarch
- 1/8 tsp (0.5g) Black pepper, ground
- 1 tsp (5ml) Sesame oil
- 2 Tbsps (5g) Spring onion, chopped
- 1/2 tsp (1g) Sesame seeds, toasted
Procedure
- COMBINE. In a bowl, combine ground pork, salt, sugar, black pepper, egg, cornstarch, and spring onions, mix well.
- ASSEMBLE. Get 1 teaspoon of meat mixture then stuff it in between 2 slices of eggplant.
- PAN-FRY & STEAM. Heat oil in a pan then fry the stuffed eggplant until both sides are browned. Add water then cover the pan, steam the eggplant until all the water has evaporated.
- SAUTE & SIMMER. In a sauce pot, heat oil and sauté garlic until fragrant. Add SARSAYA®Oyster Sauce , sugar, water, cornstarch, black pepper, and sesame oil. Mix well and simmer until the sauce has thickened.
- SERVE. Transfer stuffed eggplant onto a serving plate and serve together with the sauce. Enjoy!
Cooking Tips
Refrigerate the meat mixture for at least 5 minutes so that it will not be watery, thus making it easier to stuff the meat in between sliced eggplant.
Cooking Time: 15 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 6 pieces + 1 1/2 Tbsps. Sauce (140g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
196
Carbohydrates (g)
10
Proteins (g)
7.6
Fat (g)
13.8
Dietary Fiber (g)
2.4
Calcium (mg)
23.7
Iron (mg)
1.0
Sodium (mg)
459.1
Good to Know Nutrition Facts
Eggplant is rich in Antioxidants which protect cells against damage from harmful free-radicals.