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.
I've been making this dish for 10 years, ever since clipping it out of a Sunset Magazine when I was but a newly minted adult learning how to cook. It's SO good, full of flavor, and if you tend to have soy sauce and Sriracha on hand anyway, just requires a few purchases. I made it tonight with ground turkey for the first time and it was just as good. Don't sleep on this one, it's fast and delicious!!
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!
This one is a keeper! Excellent flavor. I will definitely make this one again.
chinese eggplant dishes are some of my favorites - usually nice and spicy and/or savory/sweet. this dish, although easy to prepare, lacked a special depth of flavor.
