Recipe for Oriental Pork and Eggplant 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x Peeled eggplant, (1-1/4-pound) cut crosswise into 12 slices, (1/2-inch)
1 tbl Vegetable oil
1/2 lb Pork tenderloin
1 tsp Vegetable oil
1/4 cup Coarsely shredded carrot
1/4 cup Chopped canned water chestnuts
1/4 cup Diced red bell pepper
3 tbl Rice wine vinegar
2 tbl Minced green onions
1 tbl Low-sodium soy sauce
1 tsp Peeled grated gingerroot
1/2 tsp Grated orange rind
1/8 tsp Crushed red pepper
1 x Clove garlic, crushed
1 tsp Sesame seeds, toasted
Instructions:
Instructions: 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 1/8-inch strips. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high 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).

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

NOTES : Eggplant is bland by itself, but its 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 multi-course Oriental meal. Roxanne Chan,

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