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Stir-fried eggplant with egg and minced pork
Ok, here’s part two of the growing eggplants post – featuring an eggplant recipe! :XO:
This is what I wokked with my home-grown eggplant :P
Ingredients
(Serves 2)1 small eggplant, cut to about 1 cm thickness
1 egg, beaten
1 tbsp chopped garlic
4 tbsp chopped large onion
100g minced pork
1 tbsp oilive oilmarinade (for the minced pork)
1 tsp sesame oil
1 tsp light soy sauce
dash of white pepper
1 tsp cornflour
1/2 brown sugar
Directions
1. Add the eggplant slices to a pot of boiling water and boil for about 3 minutes, till the eggplant slices are slightly softened. Take out the eggplant slices, rinse them with cold water (to prevent them from cooking further), drain and set aside.
2. Mix the minced pork with the marinade and leave for about 10 minutes.
3. In a wok, heat 1 tbsp of olive oil & saute the garlic and onion, till the latter is slightly transparent.
4. Stir fry the marinated pork for about 3 minutes, till it’s cooked entirely on the surface (no more pink parts).
5. Add the eggplant and pour the egg mixture over. Stir gently with the spatula till the egg is well mixed and cooked. Be careful not to break the eggplant slices. Serve with warm rice.
==
This post, together with Part 1, is submitted to Andrea’s Grow Your Own event, hosted by Jungalbandi this week.
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{ 9 comments… read them below or add one }
This looks great — I think I’ll try it with ground turkey.
Eggplant with minced pork is one of my mother’s favourite combinations. Lately, myself, I’ve been put off by eggplant’s texture — don’t know why — but I’ll give the veg another try with this classic. Thanks.
Yummy! I like my eggplants with chilli and dried shrimps.
I’ve only cooked eggplant using Greek methods, so it’s a real eye-opener for me that you can parboil it and add it to a stir-fry. Great technique and great recipe!
Aha, the promised recipe :) I love it! I always end up cooking eggplant the same two ways. Not anymore!
u grew your own eggplant? Well done babe!
Egg plant with mincepork-i love this hot and spicy too!
There’s no end to what one can do with the eggplant. So many variations and my favourite is Eggplant Parmigiana. Whoohoo!
That looks nice an simple and tasty.
I like to stir-fry with eggplant and agree that parboiling before adding to the wok gives it a much better texture. I also parboil broccoli before stir-frying for the same reason. Thanks so much for sharing your recipe with Grow Your Own!
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