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




  1. Combine ground pork with tamari, sesame oil and half of the chopped green onions. Mix well and set aside.
  2. Heat a frying pan on low heat. Once hot, but not smoking, add ginger and garlic and stir for a few seconds.
  3. Add chili paste and stir for a few seconds more.
  4. Add ground pork mixture and stirfry until almost all the way cooked.
  5. Add the eggplant and stirfry for a minute.
  6. Sprinkle sugar on and stir to combine.
  7. Reduce the heat and add water and more green onions (reserve a little bit of green onions for garnish).
  8. Mix well and cover. Cook on low heat for 5 minutes or until eggplant is tender.


Serve with rice and green onions to garnish.

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