Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe.
A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer.
Drizzle with 2 tablespoons oil; toss to coat.
Bake until starting to brown, about 30 minutes.
Stir until the sugar is dissolved.
Combine pork, garlic, ginger, white pepper and salt in a medium bowl.
Using about 3 tablespoons for each, form the mixture into 18 meatballs.
Place cornstarch in a shallow dish.
Roll meatballs in it until well coated.
(Discard any remaining cornstarch.)
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add the meatballs and cook, turning occasionally, until golden, 5 to 7 minutes.
Add the meatballs, sauce and scallions to the eggplant.
Combine cilantro, peanuts and red pepper in a small bowl.
Sprinkle over the casserole just before serving.
It’s great for roasting, grilling and stir-fries.
Choose firm eggplants with no bruised areas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
