Stuffed Thai Eggplants

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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.

Submitted by Laine
Updated on January 14, 2022
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 12 Thai eggplants

  • salt to taste

  • 1 tablespoon olive oil, or to taste

  • 1 pound ground pork

  • ½ bunch green onions, white parts only, chopped

  • ½ teaspoon ground cumin

Directions

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

  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.

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

  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.

  5. Spoon pork mixture into the hollow baked eggplants.

Cook's Note:

Any ground meat would work with these flavors.

Nutrition Facts (per serving)

517 Calories
22g Fat
60g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 517
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 74mg 25%
Sodium 121mg 5%
Total Carbohydrate 60g 22%
Dietary Fiber 35g 125%
Total Sugars 24g
Protein 31g 62%
Vitamin C 28mg 31%
Calcium 132mg 10%
Iron 4mg 23%
Potassium 2712mg 58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.