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.

Braised Eggplant with Minced Pork (紅燒茄子)

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

  1. Heat the cooking oil in a large pan over medium heat.
  2. Add the minced garlic and cook until fragrant.
  3. Add the minced pork and cook until browned.
  4. Add the eggplant chunks, soy sauce, oyster sauce, sugar, and water. Stir to combine.
  5. Cover the pan and simmer for 15-20 minutes, or until the eggplant is tender.
  6. 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