“Minced pork has become an occasion for us to improvise,” cooks, – “we wanted to saturate this recognizable taste with aroma ingredient. We filled the dish, sticking to the chosen style, rich aroma of Sichuan seasonings. Well, eggplant is a vegetable, who does not lose sight of any hostess. If in your a basket of good stuffing turned out to be a shopping basket, you пригодится этот рецепт.” 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 medium eggplant (450 gr.), Cut the tops, cut in half lengthwise
- 450 gr minced pork
- 1/4 Art. canola oil
- 1 bunch green onion, thinly sliced, white and green parts separately
- 6 garlic cloves, minced
- A piece of ginger 5 cm long, peeled and finely grated
- 2-4 Art. l chili-garlic sauce or sambala oelek
- 1/4 Art. soy sauce
- 1/4 Art. balsamic vinegar
- Boiled noodles for serving
Recipes with similar ingredients: eggplant, minced pork, sauce chili, soy sauce, balsamic vinegar, ginger root, onion green garlic
Recipe preparation:
- Preheat the oven to 218 ° C. Set the grate to medium level. Using a sharp knife to peel vegetables and fruits, lightly cut the flesh of each eggplant 6-8 times. Place on a baking sheet and mix with 2 tbsp. l rapeseed oil, sprinkle generously with salt and pepper. Place the eggplant with the cut side down and bake until until they begin to soften, and the skin is browned (approximately 15 minutes).
- Bake on the other side. Use a large curved spatula to gently flip them over. Keep baking until the flesh will not become completely soft and slightly golden brown (about 15 more minutes).
- In the meantime, get minced: heat in large pan over medium-high heat remaining oil. Add pork and 1/4 tsp salt. Fry the meat, stirring it until lightly brown and fading pink (approximately 5 minutes). Add the white slices of green onions, garlic, ginger and cook in for 2 minutes, stirring constantly. Stir in chili garlic and soy sauces, balsamic vinegar, 1/2 tbsp. water and half green shallots. Cook over medium-low heat for 10 minutes, stirring occasionally.
- When serving, lay the pork on the baked eggplant and decorate with the remaining greens. Serve with noodles.
