Prep 10 mins
Cook 5 mins
Eggplant and ground pork in a spicy sauce. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
- 1 lb eggplant (Japanese, if you can get it)
- 1 cup oil
- 1⁄4 lb ground pork (or poultry)
- 3 tablespoons soy sauce
- 2 teaspoons vinegar
- 2 teaspoons sugar
- 2 teaspoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 3 hot red peppers, seeded and minced
- Pare eggplant and cut into 2-inch strips.
- In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside.
- Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant.
- Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.
One of my favs. . .I just discovered coconut oil, so I brushed the eggplant with it; baked it in the oven for 10 minutes, and added some sweet peppers and basil. I only used about 1 tablespoon coconut oil for the whole thing. . .calorie buster!!!
What an interesting use of eggplant. I used less oil, but kept other ingredients the same. A nice blend of flavors. We especially liked the warmth imparted from the red peppers and ginger. Depending on your needs, this fast and easy recipe could work as a side dish or main meal. Thanks, Chilicat, for all your good recipes.
Wow this is good. I used one pound of ground pork and two huge eggplants, maybe 3 1/2 lbs total, with double the sauce ingredients. Could have used even more eggplant. This is extremely oily but delicious as an occasional treat (the once a year clean out the garden eggplant fest!) Next time I might try stir-frying the eggplant or a combo of microwaving and frying. It is key that the eggplant be cooked until very soft.