Szechuan Pork Eggplant
February 28, 2014
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.
Are you growing eggplant in your garden this year? What is your favorite way to enjoy eating eggplant?
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