Chinese Eggplant Pork in Garlic Sauce

Chinese eggplant with garlic sauce is served in so many of our favorite Chinese restaurants. Those are usually deep fried, while delicious, I wanted to make a lighter version of this dish. This dish will satisfy your taste buds but will not be a sacrifice in the flavor department.

Ingredients (for 4): 
2 Japanese eggplants
1/2 lb of minced pork
1 thumb sized piece of ginger
4 gloves of garlic
4 green onions
1 jalapeno or Thai chilie

Sauce mixture: 
1 tablespoon of spicy bean paste 
1 teaspoon of sesame oil
1 tablespoon of soy sauce
1 teaspoon of sugar
1 tablespoon of shaoxing wine

Garnish & Optional: 
Green onion for garnish
Steamed white rice

First cut the eggplant into even bite-sized pieces. Then place into a large bowl with water and salt and soak for 15 minutes. I added a plate to keep the eggplant down. This will help draw out some of the bitterness from the eggplants and helps to tighten the eggplant from soaking up too much oil.

Prepare the aromatics, chop the green onions (set aside 1/2 for garnish), dice the jalapeno, slice up the ginger, and mince the garlic. Set aside.

This pork and eggplant will be prepared separately, heat 2 tablespoons of oil in a non-stick pan. Please let the pan get nice and hot before the eggplant is added. Eggplants should get a nice char on them, this makes them extra delicious. Cook eggplants for 10-12 minutes, the eggplants will become soft and become translucent. Once cooked through, set aside. Add in the pork, cook through, remove and set aside.

In the same pan, add in 1 tablespoon of oil and add in all the aromatics, cook for 2-3 minutes. Add in the pork and eggplant and add the sauce mixture. Cook for for another 4-5 minutes, mix everything p really well.

Best eaten while the dish is piping hot! Serve over rice and garnish with green onion.

XX

Enjoy!

Kathy