Oriental pork and eggplant

6 Servings

Ingredients

Quantity Ingredient
1 Peeled eggplant, (1-1/4-pound) cut crosswise into 12 slices, (1/2-inch)
1 tablespoon Vegetable oil
1½ pounds Pork tenderloin
1 teaspoon Vegetable oil
¼ cup Coarsely shredded carrot
¼ cup Chopped canned water chestnuts
¼ cup Diced red bell pepper
3 tablespoons Rice wine vinegar
2 tablespoons Minced green onions
1 tablespoon Low-sodium soy sauce
1 teaspoon Peeled grated gingerroot
½ teaspoon Grated orange rind
⅛ teaspoon Crushed red pepper
1 Clove garlic, crushed
1 teaspoon Sesame seeds, toasted
Fresh cilantro sprigs, (optional)

Directions

Arrange eggplant in a single layer on a baking sheet. Brush slices with 1 tablespoon oil.

Bake at 350 degrees for 30 minutes or until tender. Arrange on a large platter; cover and set aside.

Trim fat from pork, and cut pork into 2 x ⅛-inch strips. Heat remaining 1 teaspoon oil in a 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, and sprinkle with sesame seeds. Yield: 6 servings (serving size: 2 slices eggplant and ⅔ cup meat mixture).

Per serving: 195 Calories; 7g Fat (34% calories from fat); 25g Protein; 7g Carbohydrate; 74mg Cholesterol; 144mg Sodium Serving Ideas : Garnish with fresh cilantro sprigs, if desired.

NOTES : Eggplant is bland by itself, but it's a great carrier of the flavors in this recipe. My husband is Chinese, and we enjoy it both as a main dish and as part of a multi-course Oriental meal. Roxanne Chan, Albany, Colorado.

Recipe by: Cooking Light, Jul/Aug 1994, page 98 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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