This Stuffed Eggplant with vegan pork from OmniPork Ground is a must-try!
This delicious eggplant dish is stuffed with OmniPork Ground @omnifoods.global that are then braised in a flavorful sauce for a delicious and meal. Inspired by my favorite dish - Yong Tau Foo (stuffed tofu), this dish is vegan, savory, and oh-so-yummy! So, save the recipe and hurry to get the OmniPork Ground from your nearest Sprouts or WholeFoodsMarket stores nationwide. :)
Full recipe instructions:
or see below
The eggplant cutting method is inspired by @YK kitchen • Y茄 lantern eggplant.
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Ingredients
1.5 lbs eggplant used Chinese eggplant
1 package Omnipork Ground
½ teaspoon ginger juice
3 tablespoon finely minced carrot
1 tablespoon vegan oyster sauce
1 tablespoon light soy sauce
drizzle of sesame oil
dash of pepper
cooking oil
Sauce (separated - see instructions)
2 tablespoons light soy sauce
2 tablespoons vegan oyster sauce
2 tablespoons doubanjiang fermented bean sauce
3 cups of water plus more
cornstarch
Garnish
1 tablespoon chopped red jalapeños
a handful of chopped scallions
sprinkles of toasted sesame seeds
Instructions
Prepare the stuffing
Empty the OmniPork Ground in a bowl. Then, add the carrot, ginger juice, soy sauce, vegan oyster sauce, pepper, sesame oil, and mix everything together until well-combined. The paste should look thick and sticky.
Prepare the eggplant
Wash the eggplant and pat dry with a towel. Place an eggplant on a chopping board, then trim off the end. Cut eggplant crosswise into 2-inch sections. You may get 3 or 4 logs depending on the length of your eggplant. Now, stand a log tall and halve it vertically. Lay the flat surface down with the skin side facing you.
Arrange two fork handles to secure the eggplant as a guide so you don't cut through it.
Using a sharp knife, make 4-5 slits (5mm each). Repeat with the remaining eggplants. I got about 22 eggplant halves.
Fill a small bowl with 2 tablespoons of cornstarch. Rub the eggplant's slit generously with cornstarch. Using the spoon handle or butter knife, stuff the opening with the mixture, pushing gently to adhere. Smooth out the top and transfer to a baking pan. Repeat until all eggplants are stuffed and transfer them to a baking sheet pan. Add a tablespoon of cornstarch in a fine-mesh sieve. Dust the eggplant with cornstarch.
Cook the eggplant
To cook the eggplant, add a thin layer of oil to cover a large non-stick skillet bottom (I used 12).
Arrange the eggplant in the pan in one single layer, stuffed side facing up. I cook mine in 2 separate batches. Pan-fry over medium-low heat until the bottom turns slightly brownish. Carefully flip the eggplant and pan-fry this side until a thin crust forms, about 3-5 minutes.
Flip the eggplant again so the stuffed side faces up. Season with 1 tablespoon of each (I half the sauce since I cook mine in 2 batches): light soy sauce, vegan oyster sauce, and doubanjiang. Then, slowly add in 1½ cups of water. Bring it to a boil and cover the pan with a lid and braise for 2-3 minutes over medium heat until the flavors meld and the eggplant is fully cooked through.
While waiting, mix 2 teaspoons of cornstarch with 1 tablespoon of water to make a slurry.
Uncover and swirl in the cornstarch slurry to thicken the sauce. Transfer a plate. Repeat the same cooking step with the remaining eggplant if cooking in 2 batches. Garnish with chopped red jalapeños, scallions, and toasted sesame seeds. Serve warm with rice.
Notes
Please adjust the sauce's saltiness level if you plan to serve this dish as-is.
I made this recipe in 2 batches due to the size of my pan. If you have a large pan, feel free to mix the sauce in a bowl and add them while cooking. Always taste test as some fermented bean sauce brand is saltier than others.
Double the amount of cornstarch slurry if you are able to cook this dish in one pan.
#omnilicious #stuffedeggplant #omnipork
The best eggplant recipe I've ever had, you'll want to eat it every day.
INGREDIENTS:
2 eggplants
300 grams of minced meat
1/2 teaspoon of salt
1/2 teaspoon ground pepper
60 ml of water
1 tomato
1 strand of olive oil
salt to taste
60 grams grated mozzarella cheese
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Click the link below and access other delicious recipes ????????
Do you have 1 eggplant and eggs? Make this delicious, simple and inexpensive recipe.
INGREDIENTS:
• 1 eggplant
• Salt to taste
• 1 tablespoon of butter
• 4 eggs
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• Mozzarella cheese to taste
Click on the link below and access other delicious recipes!
Thai Stir-fried Eggplant with Chopped Pork - Authentic Thai Recipe - ผัดมะเขือยาวหมูสับ
This delicious Thai stir fry makes a wonderful lunch when served with some piping hot steamed rice, or serve it as a main dish with other foods for a complete meal. This recipe combines our beautiful bright green eggplant, the one called Makua Yao, with lean ground pork, sweet basil, mild chilies, and pea eggplants. It is quite simple to make, and you can easily substitute ground beef or chicken if you do not eat pork for an equally satisfying dish.
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Ingredient List for my Stir-fried Eggplant with Chopped Pork:
2 Long Green Eggplant
1/2 - 3/4 pound Ground Pork Loin
1 cup Thai Sweet Basil
2 Thai Long Chili (1 red, 1 green)
1/2 cup Pea Eggplant
2 - 3 large cloves Garlic
1 Tablespoon Oyster Sauce
2 teaspoons Light Soy Sauce
1 teaspoon Sugar
1 Tablespoon Vegetable Oil
Directions:
1: Fry garlic until fragrant, then add the ground meat. Fry until well browned.
2: Add the sauces and sugar, continue frying until caramelized, then add a small amount of water.
3: Add the eggplant, cover with a lid, and cook for 5 minutes
4: Add the chili and pea eggplants. Continue cooking for another minute. Turn off the heat and toss in the basil. Serve immediately.
For detailed directions and photos, please visit our website page:
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.
Stir Fry Eggplant with Minced Pork Recipe
Eggplant, or brinjal, is a very nutritious and tender vegetable. It's perfect for strong flavoured dishes such as fried minced meat. This recipe is best enjoyed with white rice. Enjoy! Ingredients & Utensils ↓
Stir Fry Eggplant with Minced Pork Recipe
Ingredients:
650g of green brinjal or eggplants, washed:
1 stalk of spring onion, cut into one inch length, with white stems and leaves separated:
100g of minced pork or chicken:
2 tbsp of dried shrimps:
2 tbsp of oyster sauce:
1/2 tbsp of light soy sauce:
1/4 tsp of sesame oil:
1.5 tbsp of crispy fried garlic:
3 tbsp of garlic oil:
100 ml of water
Utensils:
s/steel pan:
silicone turner:
Served with:
white rice:
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How to Cook Eggplant with minced pork| Filipino Food Recipe | Foodie Pinoy
Episode 45: How to Cook Eggplant with minced pork| Filipino Recipe | Foodie Pinoy
Hi Everyone, welcome to another episode of Foodie Pinoy. Today were going to cook a yummy vegetable dish - eggplant with minced pork. Here are the ingredients.
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200 grams eggplant
200 grams minced pork
½ inch ginger, julienned
3 cloves garlic
1 bunch of spring onion, separate the green from the white part.
½ tbsp. sugar
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil, this is optional
1. First were going to fry the eggplant.
2. Heat a small amount of oil in the pan and once the oil is hot enough, fry the eggplant until it becomes soft. Flip the eggplant so it will be evenly cooked. (fast forward – music)
3. Once done, remove from the pan . Then add a small amount of oil in and saute the garlic, ginger and the white part of spring onion. Mix until they become aromatic.
4. Add the mince pork and cook for 10 mins until the liquid evaporate.
5. Season with soy sauce, oyster sauce, sugar and mix until the flavors are well combined.
6. Put back the eggplant and continue to mix and the last step is to add the spring onion and sesame oil.
Here’s our eggplant and minced pork recipe! This is a simple and savory dish that can be prepared in less than 30 mins. Partner with warm rice and you’re off to a satisfying lunch. Enjoy!
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