Stuffed Thai Eggplants

I found some Thai eggplants at the farmers market and bought them without a clue how to cook them. I changed and combined several ideas I found online to create this yummy meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 517 Calories

Ingredients

• salt to taste
• 1 pound ground pork
• ½ teaspoon ground cumin
• 1 tablespoon olive oil, or to taste
• 12 Thai eggplants
• ½ bunch green onions, white parts only, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut tops off eggplants and scoop out flesh. Cut flesh into chunks and set aside. Rub salt over the insides of the eggplants. Arrange on a baking sheet.

Step 3

Bake in the preheated oven until softened, about 15 minutes. Let cool.

Step 4

Heat olive oil in a pan over medium heat. Saute pork, green onions, and cumin until pork is no longer pink, 5 to 8 minutes. Add chopped-up eggplant flesh and cook until heated through, 3 to 5 minutes.

Step 5

Spoon pork mixture into the hollow baked eggplants.