Chinese recipes
Eggplant In Spicy Sauce
4 medium eggplants (aubergines)
3 tablespoons groundnut/peanut oil
8 ounces ground (minced) pork
2 tablespoons minced fresh ginger
6 large garlic cloves -- minced
2 scallions (spring onions) -- chopped
1 teaspoon hot chili bean paste
(available at Chinese stores)


1/2 cup Family Chicken Broth -- (see recipe)
3 tablespoons light soy sauce
Good pinch of freshly-ground white pepper
1 teaspoon sugar
1 tablespoon cornstarch -- mixed with
a little cold water

Slice the eggplants in half crosswise and then into thick finger-length pieces.

Bring a pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the eggplant is not mushy. Place on a plate until ready for use.

Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the ground pork until the color changes. Add the ginger, garlic and the scallions and stir-fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice.

This recipe yields 8 servings.

Comments: The eggplant (aborigine) is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple melon." The name is evidence that, even though this remarkable vegetable has been documented in China as a common vegetable as far back as the Zhou dynasty (1050 BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled to Southeast Asia, then into China.


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