Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Eggplant with Spicy Ginger Pork
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 545
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 82 mg
- Sodium
- 1027 mg
Our chopped challenge this week was ground pork. We wanted to infuse it with as much flavor as possible so we cooked it in a Sichuan-inspired mix of ginger, scallions and chili-garlic sauce, then paired it with sweet Japanese eggplant.
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 545
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 82 mg
- Sodium
- 1027 mg
Ingredients
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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