Name: Roasted Eggplant with Sichuan-Style Pork
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 6 medium Japanese eggplants (about 1 pound), tops trimmed, halved lengthwise; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 1 pound ground pork; 1 bunch scallions, thinly sliced, white and green parts separated; 6 cloves garlic, minced; One 2-inch knob ginger, peeled and finely grated; 2 to 4 tablespoons chili-garlic sauce or sambal oelek; 1/4 cup soy sauce; 1/4 cup balsamic vinegar; Steamed white rice, warm, for serving

Directions

Preheat the oven to 425 degrees F with a rack set on the middle shelf.
Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.

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