Szechuan Pork Eggplant
February 28, 2014
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.
Summer eggplants baked with 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?
I am not a big fan of eggplant – nearly everything I’ve had it in makes me shudder 🙂 – but this looks really delicious. Pork makes everything better. 🙂
haha I agree Krista 🙂
Absolutely gorgeous, Kyrstie… the recipe, the enamel pie dish and the photos!
Thanks so much Lizzy
That looks stunning! Love eggplant, but haven’t grown it this year. Shall be trying this recipe. Yum
Thanks Julie, I hope that you love it.
You have such wonderful vegetable suggestions, this is truly delightful Kyrstie. Unfortunately I will have to buy the coriander roots, mine has not self seeded and probably won’t until Spring again. Gorgeous photograph!
Thanks Merryn.