Spicy Eggplant with Pork

Photo: Annabelle Breakey; Styling: Robyn Valarik

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 62%
  • Protein: 21g
  • Fat: 24g
  • Saturated fat: 5.6g
  • Carbohydrate: 15g
  • Fiber: 4.7g
  • Sodium: 589mg
  • Cholesterol: 64mg

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

Preparation

  1. 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. 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. 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. 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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