Eggplants with Minced Pork
Servings: 5
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.