Fragrant Aubergine (Eggplant) with Minced Pork

Name: Fragrant Aubergine (Eggplant) with Minced Pork (魚香茄子煲)
Yield: Serves 2–4 alongside other dishes
Cuisine: Chinese
Ingredients: 2 Chinese aubergines (eggplants); 2 Chinese aubergines (eggplants); 1 clove of garlic; 1 large fresh red chilli, deseeded (optional, depending on preferred spice level); ½ a thumb-size piece of ginger; a small handful of fresh coriander (cilantro); a small handful of fresh coriander (cilantro); 100 g (3½ oz) minced pork (swapsies: 4 finely diced soaked shiitake mushrooms for vegetarians); 100 g (3½ oz) minced pork (swapsies: 4 finely diced soaked shiitake mushrooms for vegetarians); 400 ml (14 fl oz/1¾ cups) vegetable oil (or less if pan-frying the aubergines); 400 ml (14 fl oz/1¾ cups) vegetable oil (or less if pan-frying the aubergines); ½ tablespoon oyster sauce; ½ tablespoon soy sauce; ½ tablespoon Shaoxing rice wine; 1 teaspoon sugar; 1 teaspoon Chinkiang black rice vinegar; 1 tablespoon chilli bean paste; 200 ml (7 fl oz/about ¾ cup) chicken stock; ¼ teaspoon sugar; 1 teaspoon pure sesame oil

魚香茄子煲

Preparation info

Serves
2–4
alongside other dishes

Difficulty
Medium

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

2 Chinese aubergines (eggplants)
1 clove of garlic
1 large fresh red ch

Asia
Hong Kong (China)
Main course

Method

Leaving the skin on, cut the aubergines (eggplants) in half lengthways. Then cut them into 3–4 cm (1¼–1½ inch) chunks, to end up with approx. 12–16 pieces (depending on the size of your aubergines).

Finely chop the garlic, chilli, ginger and coriander (cilantro), taking care to keep the chilli and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork