Eggplant – 3
Ground pork – 1 lb (Substitute crumbled tofu/ground plant-based meat substitute)
Garlic – 4 cloves, finely diced
Neutral oil – 1 tbsp
Soy sauce – 5 tbsp
Fish sauce – 2 tbsp (can substitute with Hoisin sauce)
Whole Peppercorn – 2 tsp
Salt and pepper – to taste
Scallions – sliced to garnish
- Halve the eggplants (leave skin on) and salt them.
- Let the eggplants “sweat” for 30 minutes in a colander. (This step allows the salt to draw out the bitterness from the eggplants).
- Using a paper towel, wipe the liquid from the eggplants and pat them dry.
- If grilling, oil the eggplants and grill them until they are lightly charred.
- If baking, preheat the oven to 350F.
- Bake in the middle rack for about 20 minutes or until the flesh is soft and the skin is lightly browned.
- While the eggplants cool, heat oil in a wok or stir fry pan.
- Add the whole peppercorns and allow them to sputter and infuse some of the peppery taste to the oil.
- Add the minced garlic and sauté until golden, being careful not to let them burn.
- Add the ground pork and sauté until brown.
- Add the soy sauce and fish sauce (or hoisin sauce) and stir to incorporate into the browned pork and cook until they caramelize.
- Soy sauce and hoisin contain salt, so be sure to taste the pork and then adjust for seasonings (salt and pepper).
- To serve, scoop heaps of the stir-fried pork on to the eggplant halves flesh-side, and garnish with the scallions. Serve with rice.
Notes and Instructions
Recipe and photo credit: Vinola Munyon