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Spicy Eggplant with Pork

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 35 mins
Yield Serves 4
For a quick, one-dish meal, serve this over steamed jasmine rice or toss it with a tangle of cooked rice noodles. In case it matters to you, Japanese eggplant keep their color better after cooking than Chinese eggplant do.

Ingredients

  • 1/3 cup reduced-sodium chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 to 2 tbsp. Sriracha chili sauce
  • 1 1/2 pounds slender Japanese or Chinese eggplant, ends trimmed
  • 3/4 pound ground pork
  • 3 tablespoons canola oil, divided
  • 1/2 cup thinly sliced shallots
  • 2 tablespoons chopped cilantro

Nutrition Information

  • calories 352
  • caloriesfromfat 62 %
  • protein 21 g
  • fat 24 g
  • satfat 5.6 g
  • carbohydrate 15 g
  • fiber 4.7 g
  • sodium 589 mg
  • cholesterol 64 mg

How to Make It

  1. Mix broth, lime juice, soy sauce, and Sriracha in a measuring cup. Cut eggplant into lengthwise batons about 1/2 in. thick and 3 in. long.

    Photo: Lee Harrelson
  2. Cook pork in a 12-in. frying pan or wok over high heat, stirring to break up clumps, until lightly browned, 4 to 6 minutes. Add about 2 tbsp. broth mixture and stir until liquid evaporates, 1 minute. Transfer to a bowl and wipe out pan.

  3. Return pan to high heat and add 2 tbsp. oil. When hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes. Add shallots, remaining 1 tbsp. oil, and 1/4 cup water and continue to stir-fry until eggplant is browned and tender and shallots are caramelized, 7 to 9 minutes more; add a little more water if pan juices start to darken too much.

  4. Pour in remaining broth mixture and pork and stir until most of liquid is absorbed, 1 to 2 minutes. Transfer to a serving dish and toss with cilantro.