Oriental Pork and Eggplant

Course : Eggplant
Serves: 6
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1 large peeled eggplant cut crosswise into 12 (1/2-inch) slices
2 tablespoons Vegetable oil divided
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 crushed
1 teaspoon Sesame seeds toasted (optional)
1 bunch Fresh cilantro sprigs (optional)

Preparation / Directions:

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

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