{"id":3032,"date":"2019-09-15T13:00:30","date_gmt":"2019-09-15T16:00:30","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3032"},"modified":"2019-09-14T01:54:21","modified_gmt":"2019-09-14T04:54:21","slug":"tamari-ginger-meatball-and-eggplant-casserole","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/09\/15\/tamari-ginger-meatball-and-eggplant-casserole\/","title":{"rendered":"Tamari-Ginger Meatball and Eggplant Casserole"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">2 pounds eggplant, cut into 1-inch chunks<\/p>\n<p class=\"pol-message-dialog-text\">4 tablespoons peanut oil, divided<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup reduced-sodium tamari<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup rice wine or dry sherry<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons packed light brown sugar<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons rice vinegar<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons water<\/p>\n<p class=\"pol-message-dialog-text\">1\u00bd pounds lean ground pork<\/p>\n<p class=\"pol-message-dialog-text\">2 cloves garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons minced fresh ginger<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon ground white pepper<\/p>\n<p class=\"pol-message-dialog-text\">Pinch of salt<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup cornstarch<\/p>\n<p class=\"pol-message-dialog-text\">4 scallions, cut into 2-inch pieces<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup chopped fresh cilantro<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup chopped lightly salted peanuts<\/p>\n<p class=\"pol-message-dialog-text\">1 small red hot or sweet red pepper, seeded and minced<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 425\u00b0F.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place eggplant in a 9-by-13-inch baking dish (or similar-size 3-quart baking dish). Drizzle with 2 tablespoons oil; toss to coat. Bake until starting to brown, about 30 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, combine tamari, rice wine (or sherry), sugar, vinegar and water in a small bowl. Stir until the sugar is dissolved. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Combine pork, garlic, ginger, white pepper and salt in a medium bowl. Using about 3 tablespoons for each, form the mixture into 18 meatballs. Place cornstarch in a shallow dish. Roll meatballs in it until well coated. (Discard any remaining cornstarch.)<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until golden, 5 to 7 minutes. Add the reserved sauce and cook, turning the meatballs to coat with the sauce, until it is slightly thickened, 1 to 2 minutes more. Add the meatballs, sauce and scallions to the eggplant.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Bake the casserole until the eggplant is very tender and an instant-read thermometer inserted in a meatball registers at least 165\u00b0F, about 15 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Combine cilantro, peanuts and red pepper in a small bowl. Sprinkle over the casserole just before serving.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4526614.jpg\" alt=\"Tamari-Ginger Meatball &amp; Eggplant Casserole\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 pounds eggplant, cut into 1-inch chunks 4 tablespoons peanut oil, divided \u00bc cup reduced-sodium tamari \u00bc cup rice wine or dry sherry 2 tablespoons packed light brown sugar 2 tablespoons rice vinegar 2 tablespoons water 1\u00bd pounds lean ground pork 2 cloves garlic, minced 2 tablespoons minced fresh ginger \u00bc teaspoon ground white [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3032","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3032"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3032\/revisions"}],"predecessor-version":[{"id":3033,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3032\/revisions\/3033"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}