Braised Eggplant with Minced Pork (紅燒茄子)
紅燒茄子 (Braised Eggplant with Minced Pork) is a classic Taiwanese dish that features tender eggplant cooked in a savory and flavorful sauce with minced pork. This dish is commonly enjoyed with steamed rice and makes for a comforting and satisfying meal.
Ingredients
- 2 large eggplants, cut into chunks
- 250g minced pork
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup water
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a large pan over medium heat.
- Add the minced garlic and cook until fragrant.
- Add the minced pork and cook until browned.
- Add the eggplant chunks, soy sauce, oyster sauce, sugar, and water. Stir to combine.
- Cover the pan and simmer for 15-20 minutes, or until the eggplant is tender.
- Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280
- Protein
- 18g
- Carbohydrates
- 20g
- Fat
- 14g
Supplies
Large pan Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the 紅燒茄子 with steamed white rice for a complete meal.
Tips & tricks
Be sure to choose firm and fresh eggplants for the best texture in this dish.
Cost
$10