Stir Fried Eggplant with Minced Pork

Eggplant has a very fascinating colour, don’t you agree? The mysterious purple colour eggplants that sit together with the other vegetables which are red, yellow and green, the eggplants don’t really stand out. I really like looking at eggplants but I certainly don’t really enjoy eating it.

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My grandmother used to cook eggplants but I am sorry to say that this is one dish of hers that I don’t like. Eggplants cooked with garlic, oyster sauce and shrimps. The slimy straight down your throat texture doesn’t really fascinate me. I only come to like eggplant when the eggplant is stuffed with fish paste and deep fried. Then I dip with chilli sauce and sweet sauce.

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This stir fried eggplant is a Chinese dish. This dish lets you eat a few bowls of rice. The smell and the look is very salivating. The fragrance rushes into your nose when it arrives at your table and it will just make you hold up your bowl quickly, draw a scoop on top of the rice and sweep into your mouth. And then repeat the same step over and over again until you see nothing in your bowl and you see nothing in your plate. Total satisfaction. Beware, it is piping hot when first served!

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The eggplants stir fried with minced meat, seasoned with pungent garlic, hot ginger, fragrant Chinese wine. All these banged together to make an explosive dish for the dinner table.

The original recipe asked for the eggplants to be fried but I really want to cut down on frying with a lot of oil plus eggplant is like a sponge that draws in a lot oil when fried. So, I baked the eggplant with just a tablespoon of oil.

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Stir Fried Eggplant with Minced Pork (serves 2 with steamed rice)
adapted from xinshipu


  • 100g of minced pork
  • 4 medium size eggplants
  • 1 teaspoon of coarse salt (for rubbing on the eggplants)
  • 1 small onion, finely chopped
  • ½ inch of ginger, finely grated
  • 2 cloves of garlic, finely chopped
  • 2 tablespoon of chilli bean sauce
  • ½ tablespoon of Shaoxing wine
  • 1 teaspoon of soy sauce
  • ½  teaspoon of dark vinegar
  • 1 teaspoon of cornstarch + 1 tablespoon of water (mix together)
  • ¼ teaspoon of sugar
  • 1 + ½ tablespoon of oil
  • Salt for seasoning
  • Garnish: 3 sprigs of spring onion, chopped


  1. Wash the eggplants and cut into half. Spray coarse salt on the eggplants. Wait for 10 minutes. Wash off the salt, squeeze the eggplant to drain off the water and pat dry with kitchen towels.
  2. Preheat your oven at 200°C.
  3. Cut the eggplants into strips (about 2 inches long and ½ inches width). Line a tray with baking sheet and put the eggplants in. Drizzle with 1 tablespoon of oil. Bake the eggplants for about 15 minutes until the skin turns slight dark purple. Take the eggplants out and set aside.
  4. In a wok or in my case, pan, heat up with high heat. Put in ½ tablespoon of oil.
  5. Put in the ginger, onion and garlic to fry. Add in the chilli bean sauce and continue to fry. Add in the minced meat and fry until the meat turns white.
  6. Add in the eggplants. Continue to fry for about 30 seconds. Add in the sugar, soy sauce and Shaoxing wine. Season with salt if needed.
  7. Lastly add in the mixed corn starch water. Stir fry and mix well.
  8. Garnish with spring onions and serve.

Note: This is the chilli bean sauce I used:
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