Spicy Eggplant with Pork Mince is one of the many dishes in Southeast Asia typically made with eggplant and ground meat. This recipe came from my grandmother, as she has always cooked it this way, and we all love it.
Deliciously Spicy Eggplant With Pork Mince
Some people might find this dish overpowering because it can be a little too spicy (well, that depends on how much chili you put into the dish). However, if you love eating spicy food, this is a delicious way to eat fresh eggplant with plenty of other flavours, textures, and colours. It also makes a great side dish for other dishes.
This is one of those dishes that goes so well with steamed rice. When the eggplant cooks down, it’s mushy but in the best way possible.
Spicy Eggplant with Pork Mince
This Spicy Eggplant with Pork Mince dish is a spicy and savoury eggplant stir-fry, cooked with ground pork mince and soy sauce for a great taste.
Ingredients
2 large eggplant
¼ pound ground pork (minced pork)
¼ cup vegetable oil- 1 medium chili - fresh, diced
4 cloves garlic - minced
1 thumb-sized ginger - peeled and minced- 1 drizzle sesame seed oil
- 1 splash Chinese cooking wine
- 1 splash light soy sauce
1 tablespoon salt - for sweating the eggplant
½ tablespoon sugar - for sweating the eggplant- 2 tablespoons chili bean paste
Instructions
- Wash and dry the eggplant and cut off the tops, then cut into approximately 2-inch strips. Put the eggplant in a large bowl and sprinkle with one tablespoon of salt and about half that amount of sugar. Toss with hands.
- Lay out some kitchen towels and spread the eggplant on top, leaving them to sweat for 30 mins at room temperature.
- Once sweated, rinse the eggplant under cold water and pat dry, set aside.
- In a non-stick wok, heat some of the vegetable oil on high heat and fry the pork mince, breaking it up as it cooks. When done, set aside in a bowl.
- Heat more vegetable oil on high heat in the same wok and fry the ginger, garlic, chlli and chili bean paste. Add the eggplant and toss.
- Add half a glass of water, sesame seed oil, soy sauce, cooking wine, toss, then turn the heat down to medium. Cover with lid and cook for about 15 mins, or until eggplant has softened and cooked down, stirring occasionally.
- Season to taste, then add back the cooked pork mince and mix well. Serve hot with steamed rice!
Nutrition
Calories: 283kcalCarbohydrates: 19gProtein: 8gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 22mgSodium: 1832mgPotassium: 685mgFiber: 7gSugar: 11gVitamin A: 189IUVitamin C: 22mgCalcium: 37mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
