Eggplant with Bacon

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Preparation info

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Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

The spongy flesh of eggplant is inclined to absorb too much cooking fat, and the result can be a greasy dish, if one is not careful. A little vinegar, however, cuts the grease, and the sweet red pepper enlivens the color and gives this earthy dish harmony in flavor.


  • 4 tablespoons vegetable oil
  • 4 ounces streaky bacon slices, cut into pieces
  • 2-3 garlic cloves, crushed
  • 3-4 scallions, cut into 2-inch sections, white and green parts separated
  • 1ΒΌ pounds eggplant, trimmed and cut into fairly large pieces
  • Β½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon Shaoxing wine or medium-dry sherry
  • 1 tablespoon rice or white wine vinegar
  • 1 tablespoon thin soy sauce
  • Β½ cup clear stock or water
  • 1 large red pepper, about 8 ounces, seeded and roughly chopped


  • Heat the wok over a high heat until smoke rises. Add 2 tablespoons of the oil and swirl it around. Add the bacon and stir for about 1 minute, until partially cooked and fragrant.
  • Add the remaining 2 tablespoons oil. Add the garlic and white scallions and stir to release their aroma. Add the eggplant and, going to the bottom of the wok with the wok scoop or a metal spatula, turn and toss for about 1 minute to brown the pieces. Lower the heat. Add the salt, sugar, wine or sherry, vinegar, soy sauce, and stock or water. Stir to mix. Put on the wok cover and continue to cook over a low heat for about 45 minutes or until the eggplant is tender and the spongy flesh impregnated with the sauce. Check for liquid at half time and carefully turn the pieces over a few times. (The eggplant can be prepared up to this point several hours ahead.)
  • Mix in the red pepper and continue to cook, covered, for 10 more minutes. Add the green scallions, mix, then spoon onto a serving dish and serve hot.

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