I have a love-hate relationship with egg plant (also known as brinjal or aubergine). It’s the texture that just doesn’t appeal to me. Also I find its bitter flavour more of an acquired taste, that’s why I’d refuse to eat it when I was little. It all depends on how it is being cooked but I’m growing to love it, the more I eat it. I just need a strong flavour to cover its original taste so it is more palatable to me and using sambal chilli is probably the best way to turn it into a great tasting dish for me.
For convenience, I used store-bought sambal chilli in this recipe. The dish had a slight fiery kick and with the minced pork lending texture, overall it didn’t seem so gooey-mushy. Best served with steamed rice. 🙂
Spicy Egg Plant with Minced Pork Recipe
Ingredients (serves 3-4 as one of few side dishes)
1 egg plant approx. 350g, sliced into thick pieces
200g minced pork
Seasoning: (mix all in a bowl)
3 cloves garlic, finely chopped
1 tsp minced ginger
1 tbsp light soy sauce
1 heaped tbsp store-bought sambal chilli (I use Glory Nonya Sambal Chilli Sauce)
1 tsp rice vinegar
1/2 tbsp sugar
1 tsp corn flour
1/4 cup water
chopped spring onions as garnish
1. Heat oil in pan and stir fry minced pork till they are no longer pink.
2. Add the egg plant and seasoning. Stir fry thoroughly to combine.
3. Put the lid on and allow to simmer for about 10 minutes till egg plant is tender.
4. Garnish with spring onions and serve.
Tip: Substitute the minced pork with a leaner protein like skinless minced chicken as a healthier option.