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Eggplant Pockets
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Tender roasted eggplant wraps around a savory, juicy filling of ground pork, creamy tofu, fresh spinach, garlic, shallot, and Thai chilis in these irresistible eggplant pockets. Nestled into a rich, rustic tomato sauce infused with Red Boat Fish Sauce and chicken bone broth, the pockets gently simmer until the filling is perfectly cooked and the eggplant is melt-in-your-mouth tender. The combination of sweet-tangy tomatoes, umami-rich filling, and a hint of chili heat makes every bite incredibly satisfying. Finish with a sprinkle of fresh green onion for a bright, fresh contrast to this cozy, flavor-packed main course.
Ingredients
-
Egglant slices
- 6 oz ground pork
- 6 oz firm tofu
- ½ cup spinach, chopped
- 2 Tbsp garlic, minced
- 1 shallot, minced
- 2 Thai chilis, minced
-
1 Tbsp Red Boat fish sauce
- ½ tsp salt
- 1 tsp pepper
- 3 tomatoes, diced
- 1 Tbsp tomato paste
- ¼ cup chicken bone broth
- 1 tsp Red Boat fish sauce
- 1 tsp pepper
-
Green onion, chopped
Filling
Tomato Sauce
Garnish
Directions
Preheat the oven to 425°F.
Slice the eggplants into ⅓”-thick slices and arrange them in a single layer on a baking sheet. Drizzle with avocado oil and season with salt and pepper.
Roast the eggplant for 20 minutes, or until softened. Remove from the oven and let cool for 5 minutes.
While the eggplant roasts, combine all the pork filling ingredients in a large mixing bowl. Mix until well combined, then shape into small patties by rolling into balls and gently flattening them.
To assemble, lay two eggplant slices in an "X" shape. Place a patty in the center, then fold each eggplant slice over the filling to completely enclose it. Repeat with the remaining eggplant and filling.
In a large skillet over medium heat, cook the tomatoes for 5–6 minutes, or until softened. Mash the tomatoes with a masher.
Stir in the tomato paste, bone broth, and remaining seasonings. Bring the sauce to a gentle simmer.
Nestle the eggplant pockets into the tomato sauce. Cover the skillet, reduce the heat to low, and cook for 10–15 minutes, or until the pork is fully cooked.
Garnish and serve.
