Eggplants are a lovely addition to a Summer garden. There is something almost majestic about their form and the glorious glossy colour. In my garden they seem to mature at a slower rate than tomatoes and so are generally not so abundant when they start producing. My plants are just starting to come into their productive stage at the moment and so I have began experimenting with various recipes as they mature.
My mum taught me to make stuffed eggplant when I was a uni student but we always used beef mince to stuff them. They were great but I love the combination of pork and eggplant. The subtle soft flavors of both main ingredients meld and are held together by the distinctive flavor of the Szechuan peppercorns.
- 2 eggplants - sliced in half
- 2 tablespoon oil
- 6 coriander roots - chopped finely
- 1 chilli - sliced finely
- 12 garlic cloves - chopped
- ½ tablespoon szechuan peppercorns - roughly pound in a mortar and pestle
- pinch salt
- pork mince - 250 grams
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- fresh coriander leaves
- Use a knife to score around the edge of each eggplant - without cutting through to the base of the eggplant. This will allow it to be hollowed out leaving a thick rim/edge around each half.
- Slice across the scored area horizontally and then vertically to create small squares
- Use a spoon to scoop out the eggplant squares, leaving an edge all the way around
- Set a pot of water to boil and add the scooped out eggplants base up to the boiling water to cook for 10 minutes until softened
- Once cooked remove from the water, drain on paper towel and then place in baking tray right side up
- To a hot pan add oil and then add the coriander roots, chilli, garlic cloves, peppercorns and salt and stir for a few minutes
- Add the pork until browned, and then the eggplant squares
- Add the soy sauce and the sesame oil and stir
- Set the oven to heat to 170 degrees
- Fill the eggplant shells with the pork mince mixture
- Cover the eggplants in the baking tray with foil and bake in the oven for 15 minutes
- Serve with fresh coriander leaves and a side salad or vegetables of choice
Are you growing eggplant in your garden this year? What is your favorite way to enjoy eating eggplant?
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