Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Pare eggplant and cut into 2-inch strips.
  2. In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside.
  3. Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant.
  4. Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.

Reviews

(7)
Most Helpful

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!!!

Tanya S. August 03, 2014

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.

ladyfingers March 21, 2011

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.

amalie_dav November 02, 2008

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