Roasted Eggplant with Sichuan-Style Pork Recipe

Name: Roasted Eggplant with Sichuan-Style Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 1 pound ground pork; 1 bunch scallions, thinly sliced, white and green parts separated; 6 cloves garlic, minced; One 2-inch knob ginger, peeled and finely grated; 2 to 4 tablespoons chili-garlic sauce or sambal oelek; 1/4 cup soy sauce; 1/4 cup balsamic vinegar; Steamed white rice, warm, for serving

Servings: persons

6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1 pound ground pork
1 bunch scallions, thinly sliced, white and green parts separated
6 cloves garlic, minced
One 2-inch knob ginger, peeled and finely grated
2 to 4 tablespoons chili-garlic sauce or sambal oelek
1/4 cup soy sauce
1/4 cup balsamic vinegar
Steamed white rice, warm, for serving

1
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
2
Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times.
3
Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper.
4
Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes.
5
Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
6
Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan.
7
Add the pork and 1/4 teaspoon salt.
8
Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes.
9
Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly.
10
Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens.
11
Simmer over medium-low heat for 10 minutes, stirring occasionally.
12
To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens.
13
Serve with steamed rice.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise, 1/4 cup canola oil, Kosher salt and freshly ground black pepper, 1 pound ground pork, and more.

Yes, Roasted Eggplant with Sichuan-Style Pork 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.

Roasted Eggplant with Sichuan-Style Pork

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