Oriental Pork and Eggplant

6 Servings

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Oriental Pork and Eggplant Ingredients

1 Peeled eggplant,	2 tb Minced green onions
1 tb Vegetable oil	1 tb Low-sodium soy sauce
1 1/2 lb Pork tenderloin	1 ts Peeled grated gingerroot
1 ts Vegetable oil	1/2 ts Grated orange rind
1/4 c Coarsely shredded carrot	1/8 ts Crushed red pepper
1/4 c Chopped canned water	1 Clove garlic, crushed
1/4 c Diced red bell pepper	1 ts Sesame seeds, toasted
3 tb Rice wine vinegar	Fresh cilantro sprigs,

Instructions for Oriental Pork and Eggplant

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 its 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.

Main Ingredient: VegetablesCuisine: Uncategorized