Ingredients and Weight:
- Eggplant: 1.5 pounds
- Ground pork: 8 ounces
- Green bell peppers: 1 cup (diced)
- Red bell peppers: 1 cup (diced)
- Onion: 1 (chopped)
- Garlic: 2 cloves (minced)
- Ginger: 1 tablespoon (minced)
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Hoisin sauce: 2 tablespoons
- Sriracha: 1 teaspoon (adjust to taste)
- Sesame oil: 1 tablespoon
- Cornstarch: 1 tablespoon
- Water: 1/4 cup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Cut the eggplant lengthwise into 1-inch thick slices.
- Score the eggplant with a sharp knife to create a crosshatch pattern.
- In a large bowl, combine the pork, bell peppers, onion, garlic, ginger, soy sauce, rice vinegar, hoisin sauce, Sriracha, sesame oil, and cornstarch. Mix well.
- Stuff the eggplant slices with the pork mixture.
- Heat a large skillet over medium heat. Add the eggplant slices and cook for 5 minutes per side, or until tender and slightly browned.
- Add the water and bring to a simmer. Reduce heat and cook for 5-7 minutes, or until the sauce has thickened.
- Serve hot with rice or noodles.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 20 grams
Dish Characteristics:
- Spicy and flavorful
- Tender and juicy eggplant
- Colorful and visually appealing
User Comments:
- "This dish was absolutely delicious! The eggplant was perfectly cooked and the sauce was full of flavor." - Jessica
- "I love that this recipe is so easy to make. It's a great way to impress guests without spending hours in the kitchen." - Sarah
- "The hot and sour sauce is the perfect balance of spicy and tangy. I can't get enough of this dish!" - David
Special Precautions and Tips:
- If you don't have hoisin sauce, you can substitute a mixture of soy sauce, honey, and brown sugar.
- Adjust the amount of Sriracha to your desired level of spiciness.
- To prevent the eggplant from sticking to the pan, make sure it is well-oiled.
