Garlic Eggplant

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Cut the stem and tail ends off 1½ pounds Chinese eggplant. Cut the eggplant into segments about 3 inches long and ½ inch thick. Spread the pieces on a baking sheet and roast for 7 to 10 minutes, or until soft.

2. Step 2.

   While the eggplant roasts, preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until shimmering. Add ¼ pound ground pork and stir-fry, breaking it up with a spatula, for about 1 minute until browned and nearly cooked through (slightly crispy edges are fine). Remove the wok from heat, transfer the pork to a small bowl, and set aside. Rinse the wok and dry it with a towel.

3. Step 3.

   When the eggplant is done roasting, return the wok to high heat. Add the remaining 2 tablespoons vegetable oil, 1 to 2 tablespoons minced garlic, the finely chopped green onions, and 1 teaspoon minced fresh ginger. Stir-fry the aromatics for about 10 seconds. Add the cooked pork, 3 tablespoons soy sauce, 2 tablespoons water, 1 teaspoon chili sauce, 1 teaspoon rice vinegar or balsamic vinegar, and 1 teaspoon sugar. Stir for a few seconds to combine. Add the roasted eggplant and toss it in the sauce. Continue stir-frying for 1 to 2 minutes, until the eggplant has absorbed the sauce. Drizzle with ¼ teaspoon sesame oil, toss once, and remove from heat. Sprinkle with 2 tablespoons chopped fresh cilantro (optional) and serve with steamed rice.