Eggplant with minced pork and basil, made with oven-roasted eggplant and a flavorful garlic sauce.
As an eggplant lover, I make this dish often. It’s especially easy when I use oven-roasted eggplants, which can be prepared ahead of time and stored in the freezer. Just thaw them in the refrigerator the day before, and they’re ready to add to the dish.
I also prefer roasting the eggplants instead of frying them. It saves time and means I don’t have to use a lot of oil. The roasted eggplant becomes tender and flavorful and works really well with the savory minced pork, garlic, fermented bean paste, and fresh basil.
What You’ll Need
- Roasted eggplants – Two medium globe eggplants cut into ⅝-inch slices, then cut into eight wedges.
- Ground pork – I prefer to use 80% lean ground pork, which has enough fat to keep the dish flavorful without being too heavy.
- Green onions – Both green and white part of onion.
- Garlic – Fresh minced garlic adds plenty of flavor to the pork.
- Fresh basil – I love adding fresh basil to this dish. It gives the dish a fresh flavor that balances the savory sauce.
- Spicy fermented bean paste (Doubanjiang) – This spicy, salty chili bean paste is commonly used in Chinese Sichuan cooking. It adds heat and umami to the dish. My version is mildly spicy compared to some traditional versions, so you can add more Doubanjiang if you prefer more heat.
- Salted black beans (Douchi) – These fermented black soybeans have a salty, bold, and earthy flavor. I use the Mee Chun brand, which you can find at Chinese grocery stores or online.
- Sugar – A small amount of sugar helps balance the saltiness of the fermented black beans and bean paste.
- Oil
- Salt
How to Make Eggplants with Minced Pork
Roast the Eggplants
Start by roasting the eggplants until tender. Roasting gives the eggplant a soft texture and concentrates its flavor without having to fry it in a lot of oil.
Cook the Pork
Brown the ground pork in a large pan, then add the garlic, Doubanjiang, and fermented black beans. The bean paste and black beans give the pork a savory, salty, and slightly spicy flavor.
Add the Eggplant and Basil
Once the pork is cooked and seasoned, add the green onions and roasted eggplants. Gently mix everything together so the eggplant doesn’t break apart too much. Add the fresh basil at the end and cook just until wilted.
Serving Ideas
I like to serve this dish on a large platter. For this occasion, I used my vintage Blue Danube serving dish. The blue and white pattern felt especially fitting for this classic Chinese-inspired dish.
Serve it with:
- White rice
- Brown rice
- Chinese noodles
If you like more heat, drizzle some chili oil over the top before serving.
More Eggplant Recipes
- Roasted Eggplants with Tomatoes and Ricotta
- Eggplant and Tomato Puff Pastry Tart
- Roasted Eggplant and Cherry Tomato Stacks
- Creamy Mediterranean Pasta Salad
Eggplants with Minced Pork
Ingredients
- 2 medium globe eggplants, stems removed
- 1 lb. ground pork
- 4 green onions, chopped
- ¼ cup + 1 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tbsp fermented chili bean paste (Doubanjiang)
- 1 tbsp salted black beans (Douchi)
- 1 tsp sugar
- salt to taste
- 2 cups fresh basil leaves
Instructions
- Preheat oven to 400° and line 2 baking sheets with parchment paper.
- Cut the eggplants into ⅝-inch slices, then cut each slice into eight wedges. Arrange the eggplant in a single layer on the prepared baking sheets. Drizzle with the olive oil, dividing it evenly between the two baking sheets.
- Roast for 20 minutes, then toss the eggplant and continue roasting for another 10–15 minutes, or until tender and lightly browned. Remove from the oven and set aside.
- Heat a large pan over medium heat and add 1 tablespoon of oil. Add the ground pork and cook until no longer pink, breaking it up as it cooks.
- Add the minced garlic, Doubanjiang, salted black beans, and sugar. Stir well to combine and cook for another minute or two.
- Add the green onions and cook until they are just tender.
- Add the roasted eggplant and gently toss to combine. Season with salt to taste, keeping in mind that the Doubanjiang and salted black beans are already salty.
- Add the fresh basil and gently mix until the basil is just wilted. Transfer to a serving platter and serve warm with rice or Chinese noodles.