Free Food Recipes

Ingredients

• 6 medium eggplants ( aubergines) or small peppers
• 30 ml (2 tablespoons) lard (use oil if not available)
• 125 ml (1 pint) stock
• 30 ml (2 tablespoons) soy sauce
• 22 ml (1 1/2 tablespoons) finely chopped spring onion
• 2.5 ml (1/2 teaspoon) sugar

Stuffing:

• 1 slice root ginger
• 225 g (1/2 lb) minced pork
• 1/2 egg
• 2.5 ml (1/2 teaspoon) sugar
• 60-75 ml (4-5 tablespoons) crab meat (or crab eggs)
• 4 ml (3/4 teaspoon) salt
• 30ml (2 tablespoons) sherry pepper to taste

Serve 6

** Free Food Recipes **

Method:

1. Mince the root ginger, and mix it With the other ingredients for the stuffing in a basin until well blended. Slice the peppers or eggplants in half, horizontally. Scoop out the insides, and fill the cavity with the stuffing mixture.

2. Heat the lard in a large frying pan with a lid. Place the stuffed eggplants or peppers, stuffed side down in the pan, well spaced out to shallow-fry over a low-medium heat for 3 minutes. Turn the stuffed vegetables over with the aid of a fish-slice.

3. Mix the stock with the soy sauce and sugar and pour the mixture into the pan. Sprinkle the stuffed vegetables with the spring onion. Bring to the boil. Cover the pan, and simmer gently for 7-8 minutes.

4. Transfer the stuffed eggplants or peppers to a deep-sided dish and pour the remaining liquid in the pan over the stuffed vegetables and serve.