There’s just something about Eggplant that I really love! Not just the delightful purple colour of the vegetable itself…but also the way that it becomes almost melt-in-your-mouth when cooked properly. This recipe calls for fresh Ginger, which really gives it a lot of kick! To do this dish properly, it’s best to use a wok.
Ginger Pork and Eggplant
Serves 4 to 5, as a side.
- 4 Chinese Eggplants
- 4 Tbsp Olive Oil
- 2 Cloves of minced Garlic
- 1 1/2 Tbsp Fresh Ginger, chopped finely
- 2 Scallions or Green Onions, sliced
- 1/2 lb. Ground Pork
- 4 Tbsp Gluten-Free Tamari Sauce
- 1 tsp Red Wine Vinegar
- 1 pinch of Red Pepper Flakes
- 1 tsp Sesame Oil
Chop Ginger, mince Garlic, and slice your Green Onions in advance. Slice the Eggplants into 1/2 inch, to 1 inch thick slices, on a slight diagonal. In a wok, heat half of the Olive Oil until it is quite hot. Stir-fry the Eggplant slices until they are nice and soft. Make sure to stir them fairly constantly as you cook them. Once they’re cooked, set them aside.
Reduce the heat, and then add the other half of the Oil to the wok. Cook the Garlic, Ginger and half of the Scallions until fragrant.
Increase the heat to high, and at this point, add the Pork. Cook it until it changes colour, breaking it up with your spoon as it cooks. Add the Tamari Sauce, Red Wine Vinegar and Red Pepper Flakes. Feel free to add more Red Pepper if you like it spicy!
Take the cooked Eggplant that you set aside and add it back in to the Pork mixture. Now add the rest of the Scallions, and cook until everything is thoroughly heated and the flavours harmonize—about 2 or 3 minutes. Stir in the Sesame Oil before serving.