Eggplant Stirfry With Ground Pork
Chinese eggplant (long and skinny) is the best option to use in this dish. Available at most Asian grocers, it has a sweeter flavor and mild texture compared to regular eggplants (fat and round). If you are using regular eggplant, I recommend a “sweating” step before cooking that will help remove the bitterness of the eggplant and make it more palatable in this dish.
To sweat eggplant: peel and chop the eggplant. Lay it in a singer layer on top of a paper towel. Sprinkle liberally with salt. Cover with another paper towel. Let it sit for at least 30 minutes and rinse.
1 ½ cup chopped and peeled sweated eggplant
½ cup ground pork (add more if desired)
½ tsp minced ginger (I used powdered because my girls doesn’t like the intense flavor of biting into fresh ginger)
1 clove minced garlic
½ tsp chili paste (the spice level is fine with this amount for young kids)
1 tsp tamari
¼ cup green onions, chopped
½ tsp sugar (I used organic cane sugar)
¼ tsp sesame oil
1 tbs EVOO
1/3 cup water
- Combine ground pork with tamari, sesame oil and half of the chopped green onions. Mix well and set aside.
- Heat a frying pan on low heat. Once hot, but not smoking, add ginger and garlic and stir for a few seconds.
- Add chili paste and stir for a few seconds more.
- Add ground pork mixture and stirfry until almost all the way cooked.
- Add the eggplant and stirfry for a minute.
- Sprinkle sugar on and stir to combine.
- Reduce the heat and add water and more green onions (reserve a little bit of green onions for garnish).
- Mix well and cover. Cook on low heat for 5 minutes or until eggplant is tender.
Serve with rice and green onions to garnish.