Big hit with the teenagers. I had never seen them eat eggplant before.
Caramelized Pork Kebabs with Chinese Eggplant
Photo: Leo Gong; Styling: Randy Mon
Yield: Serves 4
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Amount per serving
- Calories: 301
- Calories from fat: 21%
- Protein: 37g
- Fat: 7g
- Saturated fat: 2.5g
- Carbohydrate: 22g
- Fiber: 3.6g
- Sodium: 1363mg
- Cholesterol: 104mg
- 1 pork tenderloin (1 1/4 to 1 1/2 lbs.)
- 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons minced garlic
- 3 tablespoons sugar
- 1 tablespoon Sriracha chili sauce
- 3 Chinese or Japanese eggplants (about 1/2 lb. each)
- 1. Trim pork of fat and silverskin and cut crosswise into 1/4-in. slices. Arrange slices between layers of plastic wrap and, with a meat mallet or heavy rolling pin, pound until paper thin.
- 2. Prepare grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). In a bowl, mix fish sauce, soy sauce, oyster sauce, garlic, sugar, and chili sauce. (If you like, double the marinade and save half to use as a sauce.) Add pork and toss to coat. Let stand 10 minutes. Weave strips of meat onto eight 10-in. metal or soaked wooden skewers.
- 3. Halve each eggplant crosswise, then lengthwise; score each piece on flesh side a few times with a sharp knife. Add eggplant to pork marinade and turn to coat on all sides.
- 4. Put skewers on center of grill and surround with pieces of eggplant, skin side down. Cover and cook 2 minutes. Turn meat over, cover, and cook 2 minutes more. Remove meat from grill. Cook eggplant, covered, turning often, 4 to 6 minutes, or until eggplant is very soft but not burned.
- Note: Nutritional analysis is per serving.
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