Chinese Eggplant with Garlic Sauce

This is an underrated dish. It’s such an easy way to get some veggies (even if they contain nightshade).

Ingredients:

3 small Chinese eggplants (These are different from normal eggplants. They are long, skinny, and a lighter purple. Cut them into small cubes.)

Salt

Pepper

1 Tbsp soy sauce

1 1/2 tsp sugar

1 Tbsp cornstarch

1 tsp minced garlic

1 tsp chili paste

2 Tbsp peanut oil

6 oz ground pork

Directions:

  1. Place cubed eggplant in bowl and sprinkle with about 1 Tbsp of salt to absorb some of the water.

  2. In a different bowl, whisk the soy sauce, sugar, and cornstarch until dissolved. Add 1 cup water and the garlic and chili.

  3. In a large wok-like pan, heat 1 Tbsp of the peanut oil. Saute the pork thoroughly with a little salt and pepper. Remove the pork from the pan and place on plate.

  4. Dab the eggplant dry with paper towels. Saute in the other Tbsp of peanut oil until brown and tender.

  5. Add the sauce and let thicken. Then add the pork and another cup of water.

  6. Bring to boil and then simmer until thickened again.

vegetablesSarah Youngrecipe