Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork
Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sweet and salty panfried eggplant slices stuffed with ground pork. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork is something which I have loved my entire life. They’re fine and they look fantastic.

I had lots of eggplant, and decided to simply fry it and serve with yakiniku sauce. There is no need to soak the eggplant beforehand. The potato starch will help the filling stick to the eggplant, and stop the.

To get started with this recipe, we must prepare a few components. You can have sweet and salty panfried eggplant slices stuffed with ground pork using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork:
  1. Make ready 2 Eggplant
  2. Take 1/4 Onion
  3. Take 1 Japanese leek
  4. Take 2 leaves Green shiso leaves
  5. Get 100 grams 〇 Ground pork
  6. Make ready 1/2 〇 Egg
  7. Get 1/2 tbsp 〇 Katakuriko
  8. Prepare 1 〇 Salt and Pepper
  9. Get 3 tbsp Storebought yakiniku sauce

There is no need to soak the eggplant beforehand. The potato starch will help the filling stick to the. Combine the eggplant, onion, oil, butter, agave syrup, and soy sauce in a stainless steel saucepan with a tight-fitting lid. This stuffed eggplant is a tasty alternative to heavier fried eggplant slices.

Instructions to make Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork:
  1. Mince the onion and leek.
  2. Add in the 〇 ingredients and knead together (the picture shows the recipe doubled).
  3. Slice the eggplant into 5mm thick rounds. Coat lightly with katakuriko (not listed).
  4. Sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick). Fry the sandwiched rounds in an oiled pan.
  5. When one side has browned, gently flip to cook the other side. Cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat.
  6. Drizzle with yakiniku sauce to finish.
  7. If you like, sprinkle with shichimi spice or garnish with Japanese mustard. If you have leftover filling, just fry it up and season with the yakiniku sauce.

It's similar in flavor to eggplant Parmesan, but with ground beef in the filling. Cut the mozzarella cheese slices into triangles and arrange on top of eggplant halves, or top the eggplant with shredded mozzarella cheese. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Instead of pork I used a hand-chopped piece of chicken which I infused with a Although I ended up using a pound of ground pork, and a little more eggplant, the recipe was still. Spicy Asian Ground Pork BurgersPork. ground pork, garlic, fresh mint, soy sauce, garlic chili paste Ground Pork Taco NachosPork. chopped cilantro, shredded cheese, pickled jalapenos, sliced Eggplant With Ground PorkRussian Filipino Kitchen. ground black pepper, sweet chili sauce, salt.

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