| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Meats | 6 | Servings |
INGREDIENTS
| 1 | Peeled eggplant, (1-1/4-pound) cut crosswise into 12 slices, (1/2-inch) | |
| 1 | tb | Vegetable oil |
| 1 1/2 | lb | Pork tenderloin |
| 1 | ts | Vegetable oil |
| 1/4 | c | Coarsely shredded carrot |
| 1/4 | c | Chopped canned water chestnuts |
| 1/4 | c | Diced red bell pepper |
| 3 | tb | Rice wine vinegar |
| 2 | tb | Minced green onions |
| 1 | tb | Low-sodium soy sauce |
| 1 | ts | Peeled grated gingerroot |
| 1/2 | ts | Grated orange rind |
| 1/8 | ts | Crushed red pepper |
| 1 | Clove garlic, crushed | |
| 1 | ts | Sesame seeds, toasted |
| Fresh cilantro sprigs, (optional) |
INSTRUCTIONS
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 1/8-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 2/3 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@digex.net on Jan 28, 1997.
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