Eggplant (aubergine) Stuffed With Ground Lamb

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb japanese eggplant
• 1/2 teaspoon salt
• 1/2 lb ground lamb
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 1/2 tablespoons sesame oil
• 2 green onions, chopped fine
• 1 egg
• 1 tablespoon olive oil or 1 tablespoon peanut oil
• 3 teaspoons minced garlic
• 2 teaspoons chinese fermented black beans (salted)
• 1 tablespoon sherry wine
• 3/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon chicken broth, mix with
• cornstarch
• 1 tablespoon sesame oil

Recipe

• 1 cut japanese eggplant in half lengthwise, scoop out center.
• 2 microwave in 1/2 cup of water, covered for about 2 minutes, drain.
• 3 combine the stuffing ingredients, mix well.
• 4 stuff the eggplants & place in microwave safe dish.
• 5 cook in the microwave for 6 to 8 minutes or until cooked.
• 6 for the sauce: heat oil add garlic & black beans saute for a minute.
• 7 add sherry wine, chicken broth; bring to a boil.
• 8 thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
• 9 add sesame oil, serve over stuffed eggplant.