Cooking For 1967 Eggplant Stuffed With Pork
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CELIA TIMMS)
Eggplant stuffed with pork is a dish of Chinese origin and has that piquancy of flavour which sets Chinese food apart. i You will need: 11b Lean pork i Teaspoon salt
1 Teaspoon black pepper 1 Large eggplant (or several small ones) 1 Teaspoon monosodium glutamate 1 Egg yolk
Method: j Mince the pork and mix with the pepper and salt. Wash eggplant, but do not peel. Cut a slice from each end and scoop out seeds and some of the pulp, but not all of it Fill cavity with the pork, replace both ends, and fasten securely with toothpicks. Put in a saucepan with water and simmer gently with the lid on until eggplant is soft turning it once or twice during the cooking. Remove from pan and cut crosswise into half inch slices. Measure about half a cup of the liquid in which it was cooked, add to this the monosodium glutamate and season with pepper and salt Stir in the well beaten egg yolk. Simmer three minutes, but do not boil. Pour it over the eggplant slices and serve.
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Bibliographic details
Press, Volume CVI, Issue 31279, 27 January 1967, Page 2
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192Cooking For 1967 Eggplant Stuffed With Pork Press, Volume CVI, Issue 31279, 27 January 1967, Page 2
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