Pork & Shrimp Stuffed Eggplant

Pork & Shrimp Stuffed Eggplant

The Thai-inspired pork-and-shrimp filling for this stuffed eggplant recipe is generously seasoned with lemongrass and green curry.

From EatingWell: September/October 2012
Yield: 6 servings, 1/2 eggplant & about 1/3 cup sauce each
Active Time: 1 1/2 hours
Total Time: 1 1/2 hours


Eggplant & Stuffing

  1. 3 eggplants (1-1 1/4 pounds each)
  2. 2 tablespoons plus 1 teaspoon peanut or canola oil, divided
  3. 1 tablespoon minced fresh ginger
  4. 1 tablespoon minced garlic
  5. 1 tablespoon finely chopped jalapeño pepper
  6. 2 teaspoons finely chopped lemongrass (see Tips)
  7. 1/2 cup chopped scallions
  8. 1/4 cup finely chopped cilantro stems (save leaves for sauce & garnish)
  9. 1 pound lean ground pork (see Tips)
  10. 6 ounces peeled raw shrimp, coarsely chopped
  11. 1 cup cooked brown jasmine rice
  12. 2 tablespoons Thai green curry paste (see Tips)
  13. 1 tablespoon fish sauce (see Tips)
  14. 1 teaspoon dark brown sugar
  15. 1 teaspoon freshly grated lime zest
  16. 1 large egg, lightly beaten


  1. 2 teaspoons peanut oil or canola oil
  2. 1/4 cup finely chopped shallots
  3. 1/4 cup finely chopped scallion, white part only
  4. 2 teaspoons minced garlic
  5. 1 teaspoon minced fresh ginger
  6. 1 tablespoon Thai green curry paste
  7. 1 13-ounce can “lite” coconut milk
  8. 3 tablespoons lime juice
  9. 1 tablespoon fish sauce
  10. 2 teaspoons dark brown sugar
  11. 1/4 cup whole cilantro leaves


  1. Preheat oven to 400°F.
  2. To prepare eggplant: Halve eggplants lengthwise, keeping stems intact. Using a paring knife, score the cut sides in a crisscross pattern, taking care not to cut into the skin. Brush the cut sides with 1 1/2 tablespoons oil. Place the eggplants cut-side down in a large roasting pan. Brush the skins with 1/2 tablespoon oil.
  3. Bake for 15 minutes. Turn eggplants over and bake until the flesh is quite tender, 15 to 20 minutes more; remove from the oven. Reduce temperature to 350°.
  4. To prepare stuffing & stuff eggplant: Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add ginger, garlic, jalapeño and lemongrass; cook, stirring, for 2 minutes. Add scallions and cilantro stems; cook, stirring, 1 minute more. Transfer to a medium bowl.
  5. When the eggplants are cool enough to handle, scoop out the pulp, leaving about 1/4 inch of pulp in the skin. Chop the eggplant pulp; add to the bowl. Stir in pork, shrimp, rice, 2 tablespoons curry paste, fish sauce, brown sugar, lime zest and egg. Return eggplants to the roasting pan. Mound about 1 cup stuffing into each.
  6. Bake the eggplants until the stuffing is firm and registers 165°F on an instant-read thermometer, about 30 minutes.
  7. To prepare sauce: Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat; stir in shallots, scallion whites, garlic and ginger; cook, stirring, until soft, about 3 minutes. Add 1 tablespoon curry paste and cook, stirring, for 1 minute. Pour in coconut milk, 3 tablespoons lime juice, fish sauce and 2 teaspoons brown sugar. Bring to a simmer.
  8. When the eggplants are done, pour the sauce over them and bake 5 minutes more. Serve garnished with cilantro leaves.

Tips & Notes


Nutrition Per Serving: 378 calories; 17 g fat (6 g sat, 4 g mono); 111 mg cholesterol; 36 g carbohydrates; 24 g protein; 6 g fiber; 748 mg sodium; 583 mg potassium.

Nutrition Bonus: Magnesium & Vitamin C (18% daily value)

2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 vegetable, 3 lean meat, 2 fat