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Ingredients

• 1 x Peeled eggplant, (1-1/4-lb.) cut crosswise into 12 slices, (1/2-inch)
• 1 Tbsp. Vegetable oil
• 1 1/2 lb Pork tenderloin
• 1 tsp Vegetable oil
• 1/4 c. Coarsely shredded carrot
• 1/4 c. Minced canned water chestnuts
• 1/4 c. Diced red bell pepper
• 3 Tbsp. Rice wine vinegar
• 2 Tbsp. Chopped green onions
• 1 Tbsp. 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
•     Fresh cilantro sprigs, (optional)

Description

Arrange Eggplant In A Single Layer On A Baking Sheet. Brush Slices With 1 Tbsp. Oil. Bake At 350 Degrees For 30 Min Or Possibly Till Tender. Arrange On A Large Platter; Cover And…

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