Garlic Eggplant
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A versatile Chinese eggplant dish with ground pork in a savory garlic sauce. Roasting the eggplant reduces oil usage, and the dish can be customized with bacon, Chinese sausage, or made vegetarian.
Ingredients
- 680 g Chinese eggplant
- 44.4 ml vegetable oil
- 113 g ground pork
- garlic minced
- 3 green onions finely chopped
- 4.93 ml fresh ginger minced
- 44.4 ml soy sauce
- 29.6 ml water
- 4.93 ml chili sauce
- 4.93 ml rice vinegar or balsamic vinegar
- 4.93 ml sugar
- 1.23 ml sesame oil
- 29.6 ml fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 71.2 mg
- Iron: 1.75 mg
- Magnesium: 27.1 mg
- Phosphorus: 103 mg
- Potassium: 349 mg
- Zinc: 1.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Chinese eggplant
- 44.4 ml vegetable oil
- 113 g ground pork
- 44.4 ml soy sauce
- 29.6 ml water
- 4.93 ml chili sauce
- 4.93 ml rice vinegar or balsamic vinegar
- 4.93 ml sugar
- 1.23 ml sesame oil
Prepare
- Mince garlic
- 3 green onions, finely chopped
- Mince 4.93 ml fresh ginger
- Chop 29.6 ml fresh cilantro
Let's Cook
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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.
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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.
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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.