Spicy Pork Eggplant Recipes

SPICY EGGPLANT WITH PORK

Steps:

• Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
• Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
• Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
• Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
• Transfer to a bowl and wipe about pan.
• Return pan to high heat and add 2 tablespoons oil.
• When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
• Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
• Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
• Transfer to a serving dish and toss with cilantro.

ROASTED EGGPLANT WITH SICHUAN-STYLE PORK

Steps:

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

SPICY EGGPLANT WITH GROUND PORK

Steps:

• Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
• Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
• Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
• Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
• Transfer mixture to a bowl and wipe out pan.
• Return pan to high heat and add 2 tablespoons oil.
• When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
• Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
• Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.