Spicy Eggplant With Pork

⏱ 40 mins 🍽 4 serving(s) 🏷 One Dish Meal

This tasty dish combines slender Japanese eggplant with ground pork in a savoury, spicy sauce. The recipe uses a simple mix of chicken broth, lime juice, soy sauce, and sriracha for a quick and satisfying meal. It is stir-fried to perfection and finished with fresh cilantro. Ideal served over steamed rice or rice noodles, it makes a complete dinner for four.

Spicy Eggplant With Pork

Ingredients

  • 1/3 cup chicken broth
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 -2 tablespoon sriracha chili sauce
  • 1 1/2 lbs eggplants
  • 3/4 lb ground pork
  • 3 tablespoons canola oil, divided
  • 1/2 cup shallot, thinly sliced
  • 2 tablespoons cilantro, chopped

Method

  1. Combine the chicken broth, lime juice, soy sauce, and sriracha in a measuring cup.
  2. Slice the eggplant into batons measuring 1/2 inch thick and 3 inches long.
  3. In a 12 inch frying pan or wok, cook the ground pork, breaking it up until it browns lightly for 4-6 minutes.
  4. Pour in 2 tablespoons of the broth mixture and stir until the liquid has evaporated, about 1 minute.
  5. Move the pork to a bowl and wipe the pan clean.
  6. Place the pan back over the heat and add 2 tablespoons of canola oil.
  7. Once the pan is hot, add the eggplant pieces and cook, stirring now and then, for 3 minutes until they start to brown.
  8. Add the sliced shallots, the remaining tablespoon of oil, and 1/4 cup of water. Continue to stir fry for 7-9 minutes until the eggplant is tender and browned and the shallots caramelise, adding a little more water if needed.
  9. Pour in the rest of the broth mixture and add the cooked pork. Stir everything together for 1-2 minutes until most of the liquid is absorbed.
  10. Transfer the contents to a serving dish and mix through the chopped cilantro.

Nutrition (per serving)

Sodium675900 mg

Recipe details

CategoryOne Dish Meal
Authormandabears