Categories: Meals
Ingredients
- 2 lbs. eggplant, cut into 1-inch chunks
- 4 tbsp. peanut oil, divided
- 1/4 cup tamari
- 1/4 cup Shao Hsing rice wine or dry sherry
- 2 tbsp. light brown sugar
- 2 tbsp. rice vinegar
- 2 tbsp. water
- 1 1/2 lbs. ground pork
- 2 garlic cloves, minced
- 2 tbsp. minced fresh ginger
- 1/4 tsp. ground white pepper
- Pinch of salt
- 1/4 cup cornstarch
- 4 scallions, cut into 2-inch pieces
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped lightly salted peanuts
- 1 small red hot or sweet red pepper, seeded and minced
Directions
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Preheat oven to 425.
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Place eggplant in a 9×13-inch baking dish. Drizzle with 2 tbsp. oil; toss to coat. Bake until starting to brown, about 30 minutes.
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Meanwhile, combine tamari, rice wine, sugar, vinegar, and water in a small bowl. Stir until the sugar is dissolved. Set aside.
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Combine pork, garlic, ginger, white pepper, and salt in a medium bowl. Using about 3 tbsp. for each, form the mixture into 18 meatballs. Place cornstarch in a shallow dish. Roll meatballs in it until well coated.
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Heat the remaining 2 tbsp. oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until golden, 5-7 minutes. Add the reserved sauce and cook, turning the meatballs to coat with the sauce, until it is slightly thickened, 1-2 minutes more. Add the meatballs, sauce and scallions to the eggplant.
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Bake the casserole until the eggplant is very tender and meatballs are cooked through, about 15 minutes.
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Combine cilantro, peanuts and red pepper in a small bowl. Sprinkle over the casserole just before serving.