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Mint, Eggplant and Ground Pork--What should I cook?

mielimato Sep 7, 2006 07:21 PM

I have a lot of mint, one medium eggplant and 1/2 lb of ground pork. What should I cook? Something Mediterranean or Middle Eastern (substituting pork for lamb or beef)?

  1. steinpilz Sep 21, 2006 12:15 AM

    Brown the pork, remove rendered fat, saute the pork with onion, garlic, cumin, maybe fennel seed if you want, mix in mint, salt and pepper to taste.

    Slice eggplant crosswise, put in roasting pan coated with olive oil,lightly coat both sides with oil, top eggplant rounds with meat mix, roast at 350F until done.

    1. c
      chris011001 Sep 20, 2006 04:12 PM

      Stuffed eggplant. cut them in half, hollow out the eggplant, but leave enough in the shell so that it does not fall apart. saute the removed eggplant, add some garlic, your pork, maybe some cheese (parmesan?) and some mint. stuff it in the eggplant and roast it on relatively high heat, maybe 375 or even 400. you want the outside to get crispy, so rub some olive oil on it. probably bake for 40 minutes or so. would be great.

      1. d
        dimsumgirl Sep 20, 2006 02:32 PM

        There's a great stuffed eggplant that is sold as dim sum. Simply cut the eggplant into slices (not all the way through) and stuff with the ground pork and deep fry. You can make a light gravy for it and then garnish with the mint.

        1. Das Ubergeek Sep 20, 2006 02:16 PM

          Add some minced chili, some fish sauce and palm sugar, and some lime juice and you've got a great Thai dish, as elise_h said.

          1. g
            ghbrooklyn Sep 7, 2006 08:53 PM

            roast the eggplant whole, remove the skin and mix the pulp with finely chopped mint, ground pork, cumin, parsley, garlic, salt and pepper. Form small patties or balls and fry in a little olive oil or grill. Serve with more chopped mint, yogurt, and harissa(or sriracha) and some pitas.

            1. farmersdaughter Sep 7, 2006 07:34 PM

              You can make a great homemade sausage with ground pork. I add a little garlic, rosemary, and a splash of white wine, salt and pepper, mix well and refrigerate to let the flavors come together. Usually I'll saute it and toss with some of the pasta water, a little olive oil, grated parmigiano reggiano and pasta, sometimes with broccoli rabe (in which case I use orecchiete).

              For the eggplant, you can make scapece. Traditionally you are supposed to fry the eggplant in a moderate amount of oil but I grill the eggplant (grill pan works fine). While it's warm, sprinkle it with salt and pepper, torn mint leaves and red wine vinegar (about 1/4 cup for a pound of eggplant). Drizzle olive oil over the top. If you like garlic you can add some minced garlic to the vinegar before you pour it over. Cover and let stand for a couple hours on the counter, and serve at room temperature. It keeps well if you want to make it a day ahead and would be a good side dish to the pasta/sausage.

              1 Reply
              1. re: farmersdaughter
                mielimato Sep 20, 2006 02:14 PM

                I made your grilled eggplant with mint dish the other day and it was a hit. Letting it sit at room temperature to absorb the oil and mint is key. Thanks!

              2. e
                elise h Sep 7, 2006 07:33 PM

                These are the primary ingredients for Thai eggplant. Saute the eggplant and pork, add a little fish sauce and brown sugar, then the mint at the end.

                2 Replies
                1. re: elise h
                  h
                  Hungry Celeste Sep 20, 2006 02:34 PM

                  My thoughts exactly...and throw a handful of thai basil in with the mint.

                  1. re: elise h
                    TexasToast Sep 20, 2006 02:34 PM

                    How about making "garlic eggplant" like they have in Chinese restaurants? Couldn't you just replace the mint with garlic and leave out the fish sauce?

                    TT

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