Eggplant Sutffed with Pork

Click to Enlarge	Eggplant Stuffed with Pork China
	Serves Effort: Sched: DoAhead:	2 main *** 1-1/2 hr Most		A delicately flavored stuffed eggplant that can be served warm or cold. It's easy to make and takes little attention while cooking (just don't let the steamer run out of water). Chinese style it would be one of several dishes with rice but Western style it can be used as a main dish or as a side dish.

2
8
10
2
1/8
2
2
1/2
1/4
1/2

#

oz

in
T
T
t
t
t

Eggplant
Black Mushroom
Pork, lean
Scallions
Ginger Root
Soy Sauce
Rice Wine
Salt
Pepper
Sugar
Butter Curler

Prep

Cut off the stem end of EGGPLANT at a point where the diameter is about 3-1/2 inches. Keep the stem end. Take a small knife and cut a ring around the top end leaving about 3/4 inch all around. Hollow out the eggplant leaving about 3/4 inch walls throughout. A sharp butter curler is the perfect tool for this job. Put the scooped out pieces in a bowl with water acidulated with some citric acid or lemon juice and a little salt to keep it from browning. You may need some for this recipe and the rest can be used for something else (Note-1). Rinse out the eggplant shell with the acidulated water to keep it from browning too.
Chop PORK quite small. Stem Soaked Mushrooms then slice into very thin strips. Slice the strips crosswise into little bits. Chop SCALLIONS small. Slice GINGER very thin, then chop fine. Mix all with Soy Sauce, Rice Wine, Salt and Sugar.
Stuff the Eggplant with the Pork Mixture. If it isn't completely full (packed medium) pour it out and mix with some of the scooped out eggplant chopped small. Re-attach the stem end using toothpicks.

Run

Place Eggplant on a heatproof plate and steam tightly covered over boiling water until the center reaches at least 165°F/73°C. This will take between 45 minutes and an hour, depending on size and steamer.
Slice the Eggplant crosswise about 1 inch thick and serve.

NOTES:

I admit I didn't think of something to use the scooped out eggplant for - I just ate it all right out of the water bowl while cooking and writing up this recipe.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch