Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Roasted Eggplant with Sichuan-Style Pork

Total:: 35 min
Prep:: 5 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

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.

From Food Network Kitchens

My Private Notes

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