10-minute Chili Garlic Eggplant
- 250 grams ground pork
- 1 teaspoon salt
- ¼ teaspoon ground Sichuan peppercorns, (see notes after the recipe)
- ½ teaspoon five-spice powder
- ¼ teaspoon grated ginger
- ½ teaspoon grated garlic
- 1 tablespoon grated onion
- ½ teaspoon pepper flakes
- 2 tablespoons oyster sauce
- ½ teaspoon sugar
- 3 eggplants
- ¼ cup cooking oil
- 2 teaspoons tapioca starch, or potato or corn starch
- 1 cup bone broth, or water although the dish won't taste as rich
- 1 tablespoon soy sauce, (you may need more)
- 1 teaspoon rice vinegar
- ½ teaspoon sesame seed oil
- toasted sesame seeds
- In a mixing bowl, mix together the ground pork, salt, ground Sichuan peppercorns, five-spice powder, grated ginger, garlic and onion, pepper flakes, oyster sauce and sugar. Set aside.
- Cut the eggplants into halves vertically, then cut each half into two to three equal portions.
- Heat the cooking oil in a frying pan.
- Fry the eggplants on both sides just until done (see notes after the recipe).
- Scoop out the eggplants and lay on a plate lined with paper towels.
- Pour off the oil from the pan leaving only a tablespoonful.
- Reheat the oil and spread the ground pork mixture on the entire bottom of the pan.
- Cook the ground pork until well browned.
- Stir together the starch, broth, soy sauce and sesame seed oil.
- Pour the starch mixture into the browned pork and cook until the sauce is thick and clear.
- Taste the sauce. If too bland for you, drizzle in a tablespoon or so of soy sauce.
- Arrange eggplants on a plate and spoon the ground pork over them.
- Garnish with toasted sesame seeds and serve at once.
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