Try this tasty, healthy and low carb dinner recipe tonight! Yummy Chinese Pork Mince stuffed into delicious eggplants and baked until tender – Yummy
40 mins
Serves 4
easy
what you need
1 packet Dan & Steph’s Farmhouse Pork Sausages
2 large eggplants
Pinch of salt
4cm piece ginger, grated
2 Tbsp. mirin
4 cloves garlic, grated
4 shallots, finely sliced
2 Tbsp. light soy sauce
1 tsp. sesame oil
Salt and pepper
Fresh coriander, to serve
how to make it
Preheat oven to 180˚C.
Slice eggplants down the middle and remove the flesh. Set skins aside for later.
Squeeze out pork sausage stuffing from their casings and place in a bowl.
Add the eggplant insides to the sausage mince along with the minced ginger and garlic.
Heat 2 Tbsp. of sesame oil in wok or fry pan over med. heat and cook the eggplant pork mixture for 6-9 mins until the eggplants become soft and pork mince is browned off.
Add soy sauce and mirin and let the mixture reduce, add chopped shallots and season with salt and pepper.
Stuff with the pork eggplant mix into the eggplant skins and bake in the oven for 30 mins and until the eggplant is super soft.
Garnish with chopped green shallots and coriander.
ENJOY!
Three Aussie FarmersFarmhouse Style Pork Sausages
Try our tasty Gourmet Pork Sausages - Farmhouse Style. Its a family favourite!
