• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Oriental Pork and Eggplant

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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)

 Directions

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.

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