Recipe - Oriental Pork And Eggplant

1 Peeled eggplant,
(11/4pound) cut crosswise
into 12 slices, (1/2inch)
1 tablespoon Vegetable oil
1 One half pound Pork tenderloin
1 teaspoon Vegetable oil
One fourth cup Coarsely shredded carrot
One fourth cup Chopped canned water
chestnuts
One fourth cup Diced red bell pepper
3 tablespoon Rice wine vinegar
2 tablespoon Minced green onions
1 tablespoon Lowsodium soy sauce
1 teaspoon Peeled grated gingerroot
One half teaspoon Grated orange rind
1/8 teaspoon Crushed red pepper
1 Clove garlic, crushed
1 teaspoon Sesame seeds, toasted
Fresh cilantro sprigs,
(optional)

Arrange eggplant in a single layer on a baking sheet. Brush slices with 1
tablespoon oil.

Bake at 350 degrees for 30 minutes or until tender. Arrange on a large
platter; cover and set aside.

Trim fat from pork, and cut pork into 2 x 1/8inch strips. Heat remaining 1
teaspoon oil in a large nonstick skillet over mediumhigh heat. Add pork,
and saute 4 minutes.

Add carrot and next 9 ingredients to skillet, and cook 1 minute, stirring
constantly. Spoon pork mixture over eggplant slices, and sprinkle with
sesame seeds. Yield: 6 servings (serving size: 2 slices eggplant and 2/3
cup meat mixture).

Per serving: 195 Calories; 7g Fat (34% calories from fat); 25g Protein; 7g
Carbohydrate; 74mg Cholesterol; 144mg Sodium

Serving Ideas : Garnish with fresh cilantro sprigs, if desired.

NOTES : Eggplant is bland by itself, but it's a great carrier of the
flavors in this recipe. My husband is Chinese, and we enjoy it both as a
main dish and as part of a multicourse Oriental meal. Roxanne Chan,
Albany, Colorado.

Recipe by: Cooking Light, Jul/Aug 1994, page 98

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.