Oriental Pork and Eggplant |
 |
| Course : |
Eggplant |
| From: |
HungryMonster.com |
| Serves: |
6 |
|
| |
Ingredients:
| 1 |
large |
peeled eggplant cut crosswise into 12 |
| 2 |
tablespoons |
Vegetable oil |
| 1 1/2 |
pounds |
pork tenderloin |
| 1/4 |
Cup |
Coarsely shredded carrot |
| 1/4 |
Cup |
Canned chopped water chestnuts |
| 1/4 |
Cup |
Diced red bell pepper |
| 3 |
tablespoons |
Rice wine vinegar |
| 2 |
tablespoons |
Minced gren onions |
| 1 |
tablespoons |
Soy sauce |
| 1 |
teaspoon |
Peeled grated gingerroot |
| 1/2 |
teaspoon |
Grated orange rind |
| 1/8 |
teaspoon |
Crushed red pepper flakes |
| 1 |
clove |
garlic |
| 1 |
teaspoon |
Sesame seeds |
| 1 |
bunch |
Fresh cilantro sprigs (optional) |
|
| |
Preparation:
Arrange eggplant in a single layer on a Pammed baking sheet. Brush slices
with 1 Tbsp.
Oil. Bake at 350 F for 30 minutes or until tender. Arrange on a large
platter; cover and set aside.
Trim fat from pork and cut pork into 2x1/8-inch strips. Heat remaining 1
tsp. Oil in large nonstick
skillet over medium-high heat. Add pork and saute 4 minutes. Add carrot and
next 9 ingredients to
skillet and cook 1 minute stirring constantly. Spoon pork mixture over
eggplant slices. Sprinkle with
toasted sesame seeds and garnish with fresh cilantro if desired. |
| |
Nutritional Information:
1082 Calories (kcal); 24g Total Fat; (18% calories from fat); 158g Protein; 70g Carbohydrate; 443mg Cholesterol; 16808mg Sodium |