Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork
Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, sweet and salty panfried eggplant slices stuffed with ground pork. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have sweet and salty panfried eggplant slices stuffed with ground pork using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork:
  1. Prepare 2 Eggplant
  2. Take 1/4 Onion
  3. Take 1 Japanese leek
  4. Take 2 leaves Green shiso leaves
  5. Prepare 100 grams 〇 Ground pork
  6. Make ready 1/2 〇 Egg
  7. Make ready 1/2 tbsp 〇 Katakuriko
  8. Take 1 〇 Salt and Pepper
  9. Prepare 3 tbsp Storebought yakiniku sauce
Steps to make Sweet and Salty Panfried Eggplant Slices Stuffed with Ground Pork:
  1. Mince the onion and leek.
  2. Add in the 〇 ingredients and knead together (the picture shows the recipe doubled).
  3. Slice the eggplant into 5mm thick rounds. Coat lightly with katakuriko (not listed).
  4. Sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick). Fry the sandwiched rounds in an oiled pan.
  5. When one side has browned, gently flip to cook the other side. Cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat.
  6. Drizzle with yakiniku sauce to finish.
  7. If you like, sprinkle with shichimi spice or garnish with Japanese mustard. If you have leftover filling, just fry it up and season with the yakiniku sauce.

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