Hot Garlic Eggplant Recipe

Name: Hot Garlic Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 lb ground pork; 2 teaspoons soy sauce; 1 1/2 lbs eggplants, trimmed (preferably oriental); 1 large onion, cut into 1/2-inch cubes; 1/4 cup dry sherry (or more); 3 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 teaspoon sugar; 3 tablespoons peanut oil; 10 garlic cloves, finely minced; 1 tablespoon chili paste with garlic; 1/3 - 1/2 teaspoon finely minced ginger; chicken stock (optional)

Servings: persons

1/3 lb ground pork
2 teaspoons soy sauce
1 1/2 lbs eggplants, trimmed (preferably oriental)
1 large onion, cut into 1/2-inch cubes
1/4 cup dry sherry (or more)
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
3 tablespoons peanut oil
10 garlic cloves, finely minced
1 tablespoon chili paste with garlic
1/3 - 1/2 teaspoon finely minced ginger
chicken stock (optional)

1
Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
2
Quarter each unpeeled oriental eggplant lengthwise.
3
Place strips together and cut crosswise into 1/2-inch pieces.
4
(If using large globe eggplants, peel and cut into 1/2-inch squares.).
5
Transfer to medium bowl;blend in onion.
6
Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
7
Heat wok until very hot.
8
Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
9
Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
10
Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
11
Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
12
If wok becomes dry during cooking, add small amount of sherry or chicken stock.
13
Continue cooking,uncovered, until most of sauce evaporates.
14
Taste and adjust seasoning.
15
Turn into serving dish and serve immediately.

631

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 lb ground pork, 2 teaspoons soy sauce, 1 1/2 lbs eggplants, trimmed (preferably oriental), 1 large onion, cut into 1/2-inch cubes, and more.

Yes, Hot Garlic Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Garlic Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions