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

1. Preheat oven to 425.

2. 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.

3. Meanwhile, combine tamari, rice wine, sugar, vinegar, and water in a small bowl. Stir until the sugar is dissolved. Set aside.

4. 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.

5. 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.

6. Bake the casserole until the eggplant is very tender and meatballs are cooked through, about 15 minutes.

7. Combine cilantro, peanuts and red pepper in a small bowl. Sprinkle over the casserole just before serving.

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