Name: Spicy Eggplant with Minced Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Sichuan
Ingredients: 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)

Description

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

Ingredients

Scale

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)

Instructions

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.
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.
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.
Add 1 tbsp oil to the pan, lower to medium heat, add minced ginger and garlic, and sauté until fragrant (30-45 seconds).
Add vegan mince and cook until browned. Stir in red chiles, soy sauce, and vegetarian oyster sauce if using.
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).
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