Chinese eggplants with minced pork (肉末烧茄子) and spicy garlic sauce is a humble and popular dish in Chinese kitchens. r A small amount of minced pork can significantly improve eggplants’ taste, enriching the layers of a humble eggplant stir-fry. For vegan readers, you can skip minced pork or try this eggplant with garlic sauce.

eggplants with minced pork

Braised eggplants are always my favorite method of making eggplants, using very basic seasonings and producing a well-balanced dish with a strong garlic aroma. There is another popular Chinese eggplant dish named “Yu Xiang Eggplants”, which is named “Chinese eggplants in spicy garlic sauce”. It has similar ingredients and cooking methods, but that’s a more complex version. If you love this flavor or love to cook eggplants, I highly recommend you try yuxiang eggplants too.

How to make the eggplants turn soft easily

Though eggplants can be extremely delicious, they are not liked by every housewife cook as they are hard to handle and need lots of oil. I have been trying to search for ways to reduce the oil absorbed by eggplants. The final solution is to soak the eggplants in slightly salty water and let them absorb the water as much as possible. The water contained in the eggplants can help to accelerate the cooking process and make the eggplants much softer.

eggplants with minced pork|chinasichuanfood.com

Eggplants are quite yummy when well cooked. The soft texture can greatly absorb the spicy garlic sauce and endow the dish with great flavor. The most common way of cooking eggplants in China includes

Ingredients Breakdown

  • doubanjiang is also named broad bean paste, a spicy chili sauce from Sichuan cuisine, made from broad beans. It has a lovely spicy flavor that combines well with most Chinese dishes. If you don’t have doubanjiang, you can use other chili paste to replace it.
  • Minced pork is used in a very small amount. We need to fry minced pork until crispy and aromatic. The aroma of the minced pork can improve the taste of the dish greatly even with a very small portion.
  • Garlic, ginger, and green onion create a basic savory base for braised eggplants.
  • Light soy sauce can provide a basic savory taste.
eggplants with minced pork

Instructions

Remove the ends of Asian eggplants and then cut them into small cubes (for the best flavor, try to cut each cube with some skin). Transfer them into a large pot filled with water, add a pinch of salt, and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.

Heat 2 tablespoons of oil in a wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer the eggplants out and leave the oil in.

eggplants with minced pork
eggplants with minced pork

Add marinated pork to stir-fry until aromatic and slightly golden brown . Transfer to the edges of the wok and place the doubanjiang in to fry for another 1 minute. Slow down the fire.

eggplants with minced pork

Add garlic, ginger and scallion onion until aromatic,

eggplants with minced pork

Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well. Serve with chopped green onion garnished.

eggplants with minced pork

What to serve with

This is a savory dish and you can match it with a light Chineses style soup like winter melon soup, lotus root soup, and even egg drop soup. Besides, I highly recommend matching it with Chinese cucumber salad and steamed rice.

eggplants with minced pork

Other eggplants recipe on this site

Eggplants are cooked widely in Chinese cuisine with many methods. We have lots of yummy eggplants recipes you can check.

  1. Savory Crispy Eggplants
  2. Chinese Stuffed Eggplants
  3. Di San Xian—Chinese Sautéed Potato Eggplants and Green Peppers
  4. Chinese Steamed Eggplant Recipe
  5. Chinese Yu Xiang Eggplant Recipe
eggplants with minced pork

Chinese Eggplants with Minced Pork

Humble Chinese eggplants with minced pork
5 from 42 votes
Print Pin Rate
Course: Main Course
Cuisine: Sichuan
Keyword: Eggplant, pork
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 354kcal
Author: Elaine

Ingredients

  • 2 long Asian eggplants
  • 1 tbsp. salt
  • 1/4 cup minced pork
  • 1 tsp. minced ginger
  • 1/2 tbsp. Chinese cooking wine
  • 3 tbsp. cooking oil ,divided
  • 2 garlic cloves ,sliced
  • 1 thumb ginger ,sliced
  • 2 green onions ,white half and green half divided
  • 1/2 tbsp. doubanjiang ,skip this if you prefer a mild taste or double for a hotter version
  • 1 tbsp. light soy sauce
  • 1/8 tsp. salt
  • 1/8 tsp. sugar
  • 1/2 tsp. sesame oil

Instructions

  • Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add 1 tbsp. salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
  • Heat 3 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
  • Add minced pork to stir-fry until aromatic and slightly golden brown. Add shaoxing wine along the edges. Transfer to the edges of the wok and place the doubanjiang in to fry for another 1 minute. Slow down the fire.
  • Add garlic, ginger and scallion onion until aroma.
  • Return the eggplants along with fried minced pork, soy sauce, sugar, salt and sesame oil. Mix well.
  • Garnish chopped green onion (green parts) and serve with steamed rice.

Video

Notes

If you want the eggplants to be crispier and harder, you can spread some cornstarch to coat the eggplants before cooking.

Nutrition

Calories: 354kcal | Carbohydrates: 14g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 434mg | Potassium: 538mg | Fiber: 6g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 5.9mg | Calcium: 18mg | Iron: 0.9mg
eggplants with minced pork
eggplants with minced pork

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80 Comments

      1. This is a nice dish, but I agree not very spicy. I added double the chili sauce, extra soy sauce, and some oyster sauce with a slurry of cornstarch to make a silky sauce

  1. I love eggplant! This recipe will be a keeper for me and my family. I will cook it tonight. I will let you know how it turns out. Thanks

  2. the recipe says to divide the white and green parts of the scallion but then never tells what to do with the white and green parts.

  3. Hi Elaine,

    I love your site! And I loovve this dish – reminds me of my mom. Can you tell me the purpose of soaking the eggplant before cooking?

    1. Hi Erin,
      This step can help to reduce the oil absorbed by the eggplants. If you do not want to brother, you can skip this step.

  4. Hi,
    Love your site and recipes.
    I’m learning to cook more asian dishes and some of the recipes I have found on your site worked out really good so I push on to try more.

    One question for this dish……insted of using mince pork could I use ground beef insted? Or will the beef flavor not be as neutral as pork?

    Typically I have beef on hand and always have ch.eggplants cause I love-em.

  5. Love this recipe! Anything with eggplant is my favorite. My husband who is from china has been trying to get me to cook Chinese food, luckily your recipes are winners with him. Thank you! I usually use ground turkey and omit the sugar to make it healthier.

    1. Hi, Naomi
      Thank you for your kind comments. I’m very happy when I heard my recipes could make some help for you. My family also love eggplant, it’s so nice and healthy.