Spicy Eggplant with Minced Pork

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Spicy Eggplant with Minced Pork vibe hits all the right spots — silky eggplant, punchy garlic and ginger, numbing Sichuan pepper, and that saucy, slightly sticky mince that makes rice say thank you. If you like bold flavors and zero drama, this is your new weeknight flex. And if you want a meaty party with a different protagonist, try this summer sausage recipe for another hit.

Why This Recipe is Awesome

• It looks fancy but takes way less effort than you think. Perfect for impressing roommates or your own reflection.
• It balances spicy, sweet, salty, and numbing sensations like a tiny flavor circus. The eggplant soaks up sauce like it was born for this.
• It is flexible. Want it vegan, swap the mince. Want it hotter, add more chili oil. Want it mild, I will not judge you.
• It is basically idiot proof. Seriously, even I did not mess this one up and I once boiled a salad.

Ingredients You’ll Need

• 3 large Chinese eggplants, around 500 g (17.5 oz)
• 3 cups room temperature water
• 2 tbsp distilled white vinegar
• 1 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp doubanjiang
• 1/4 cup room temperature water
• 1/2 tbsp corn starch
• 3 tbsp neutral oil, divided
• 1 small knob fresh ginger, peeled then minced or grated
• 8 cloves garlic, minced
• 1 cup vegan mince or plant-based ground
• 2 red chiles, I used bird’s eye chiles
• 1/2 tbsp soy sauce, to taste, if needed see notes
• 1/2 tbsp vegetarian oyster sauce, to season if needed see notes
• 1/2 to 1 tsp sichuan pepper powder, I simply processed whole peppercorns
• 2 tbsp chili oil
• Cilantro or green onions, for garnish
• Steamed rice

Quick tip I love: use Chinese eggplants when you can. They are slimmer, less seedy, and soak sauce beautifully.

Step-by-Step Instructions

1. SOAK EGGPLANTS

   1. Cut the eggplants into long batons or bite size chunks depending on mood. Toss them into a bowl.
   2. Mix 3 cups room temperature water with 2 tbsp distilled white vinegar and submerge the eggplant. Soak for 10 to 15 minutes to remove bitterness and keep them from turning mush.
   3. Drain and pat dry. Do not skip drying. Wet eggplant equals splatter and sad texture.

2. PREPARE THE SAUCE

   1. In a small bowl whisk together 1 tbsp Chinese black vinegar, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp doubanjiang, 1/4 cup room temperature water, and 1/2 tbsp corn starch.
   2. Taste it. Want more tang? Add a tiny splash more black vinegar. Too salty? Add a little sugar or water. Sauce tweaks are allowed.

3. EGGPLANT WITH MINCED ‘PORK’

   1. Heat a wok or large pan over medium high heat. Add 2 tbsp neutral oil and swirl.
   2. Add the eggplant in a single-ish layer and let it sear for a couple minutes without moving too much. Flip and cook until tender and slightly browned. Work in batches if needed. Transfer cooked eggplant to a plate.
   3. Add the remaining 1 tbsp oil to the pan. Lower heat to medium. Add minced ginger and garlic. Saute until fragrant about 30 to 45 seconds.
   4. Toss in the vegan mince and break it up. Cook until it browns and smells like magic.
   5. Add the red chiles, 1/2 tbsp soy sauce, and 1/2 tbsp vegetarian oyster sauce if using. Stir to combine.
   6. Return eggplant to the pan and pour the prepared sauce over everything. Stir gently to coat.
   7. Sprinkle the sichuan pepper powder and drizzle 2 tbsp chili oil. Stir again and let the sauce thicken for a minute.
   8. Garnish with cilantro or green onions. Serve over steamed rice and prepare for applause.

Common Mistakes to Avoid

• Thinking you can skip the soak. Skip it and you might get mushy or bitter eggplant. Not cute.
• Crowding the pan. If the eggplant steams instead of sears you lose that caramelized goodness. Do it in batches.
• Overcooking the garlic. Burned garlic tastes like sadness. Saute until fragrant, then move on.
• Drowning the dish in chili oil before tasting. Add it gradually. You can always add more.
• Forgetting to thicken the sauce. The corn starch matters. Without it the sauce will be watery and slide off your rice like it has somewhere better to be.

Alternatives & Substitutions

• No vegan mince? Use crumbled tofu or tempeh for a protein hit. I like tofu pressed and seasoned with a little soy for texture.
• No doubanjiang? Mix a teaspoon of chili paste with a pinch of salt and miso. Not identical but still tasty.
• Skip vegetarian oyster sauce? Use mushroom soy sauce or just a bit more soy and sugar.
• Want meat? Swap in ground pork or chicken, brown it well and proceed. IMO ground pork brings nostalgia vibes.
• Low heat lover? Reduce chili oil and halve the chiles. Still delicious, less explosive.
• Want ramen instead of rice? Try tossing this saucy mix with noodles. If you liked this, you might enjoy this garlic butter spicy egg ramen for a saucy noodle option.

Nutrition-ish Notes

This is not a diet plan. It is dinner. The eggplant keeps things lighter than deep fried versions, and the vegan mince keeps it cruelty free. Add extra veg if you want to feel virtuous. Or just add more rice. Your call.

FAQ (Frequently Asked Questions)

Q. Can I prep this ahead of time?
A. Yes. Cook the eggplant and mince separately, store in the fridge up to two days, then reheat and toss together with fresh chili oil. It keeps flavor and saves time.

Q. Can I use regular eggplant instead of Chinese eggplant?
A. Sure. Regular eggplant works fine but trim the seeds if they seem bitter and expect slightly different texture.

Q. Is doubanjiang necessary?
A. Do you like bold umami and heat? Then yes. No doubanjiang, mix a spoon of chili paste and a pinch of salty bean paste or miso.

Q. How do I make it less spicy for kids?
A. Cut the chili oil and bird’s eye chiles in half and let everyone add extra at the table. Trust me, this is a winning strategy.

Q. Can I freeze leftovers?
A. Freeze the cooked eggplant and mince separately. Thaw gently and reheat. Textures shift a bit but flavor survives.

Q. What is sichuan pepper powder and do I need it?
A. It numbs the mouth in the best way. Use 1/2 tsp first. You can make it by processing whole peppercorns. Optional but highly recommended.

Q. Any tips for picky eaters?
A. Serve with extra rice and a simple cucumber salad. They will be distracted and likely delighted.

Final Thoughts

You just made a saucy, spicy, crowd-pleasing dish with surprisingly little effort. Celebrate. Or eat more rice. Either way you win. Don’t be afraid to tweak the heat and salt to your taste and remember that cooking should be fun not perfect. Go impress someone or just yourself. You earned it, chef.

Conclusion

If you want another take on this classic flavor combo with a slightly different approach, check out this detailed recipe for Chinese eggplant and minced pork – spicy Sichuan food!

Spicy Eggplant with Minced Pork

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This dish combines silky eggplant with punchy garlic and ginger, along with a saucy minced filling, perfect for a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

• 3 large Chinese eggplants (around 500 g / 17.5 oz)
• 3 cups room temperature water
• 2 tbsp distilled white vinegar
• 1 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp doubanjiang
• 1/4 cup room temperature water
• 1/2 tbsp corn starch
• 3 tbsp neutral oil, divided
• 1 small knob fresh ginger, minced or grated
• 8 cloves garlic, minced
• 1 cup vegan mince or plant-based ground
• 2 red chiles (bird’s eye chiles)
• 1/2 tbsp soy sauce (to taste)
• 1/2 tbsp vegetarian oyster sauce (to season)
• 1/2 to 1 tsp sichuan pepper powder
• 2 tbsp chili oil
• Cilantro or green onions (for garnish)
• Steamed rice (for serving)

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Instructions

1. Cut the eggplants into long batons or bite-sized chunks and soak in a mixture of 3 cups water and 2 tbsp distilled white vinegar for 10 to 15 minutes. Drain and pat dry.
2. In a small bowl, whisk together 1 tbsp Chinese black vinegar, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp doubanjiang, 1/4 cup water, and 1/2 tbsp corn starch.
3. Heat a wok or large pan over medium-high heat, add 2 tbsp neutral oil, and sear the eggplant until tender and browned. Remove from pan.
4. Add 1 tbsp oil to the pan, lower to medium heat, add minced ginger and garlic, and sauté until fragrant (30-45 seconds).
5. Add vegan mince and cook until browned. Stir in red chiles, soy sauce, and vegetarian oyster sauce if using.
6. Return the eggplant to the pan, pour over the prepared sauce, sprinkle with sichuan pepper powder, and drizzle chili oil. Stir until coated and sauce thickens (about 1 minute).
7. Garnish with cilantro or green onions and serve over steamed rice.

Notes

Great served with extra rice. Adjust chili oil according to heat preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Sichuan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg

Keywords: eggplant, spicy, vegan, Sichuan, quick dinner, weeknight meal