I did like this recipe but I made a few changes. Even with the changes, the previous reviewer is right, it is still missing a little something! I replaced the water with white wine. It gave it a nice flavor! I also used a ginger chili cooking sauce instead of the Sriracha chili sauce. The ground pork doesn't do a whole lot for the recipe, you could probably leave it out and not miss anything. Next time I think I will add garlic with the shallots and see if that does the trick. Tofu might be an interesting addition as well. A fun one to play with!
Spicy Eggplant with Pork
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.
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- Calories: 352
- Calories from fat: 62%
- Protein: 21g
- Fat: 24g
- Saturated fat: 5.6g
- Carbohydrate: 15g
- Fiber: 4.7g
- Sodium: 589mg
- Cholesterol: 64mg
- 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
- 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.
- 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.
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