Eggplant is one of my favorite vegetables. When I was growing up in the Dominican Republic, it was used as a meat substitute, usually braised or fried. After being introduced to Thai and Chinese eggplant dishes, I have also been enjoying eggplant with a variety of meats in stir-fries.
This eggplant with pork recipe can be made with either Italian eggplant or Chinese eggplant. It uses a garlic and ginger sauce and a cilantro garnish. This dish is best served with plain rice.
Stir fried eggplant with pork
- 1.5 lbs of pork chop cutlets
- 1 big Italian eggplant or 3 medium Chinese eggplants
- 1/2 medium red onion
- 3 slices of fresh ginger
- 3 large garlic cloves
- 1/3 bunch of fresh cilantro
- 2 tablespoons of cooking oil
- 1 tablespoon of soy sauce
- 1 tablespoon of cooking wine
- 1/2 teaspoon of sugar
- 1 teaspoon salt
Cut pork chop cutlets into bite-sized pieces against the grain of the chop (about 1/8 of an inch thick).
Wash and cut eggplant into bite-sized pieces.
Slice onion as desired.
Grate ginger thinly. Peel, crush and chop the garlic.
Chop the cilantro into 1 inch long pieces.
In a wok or large frying pan, add one tablespoon of oil and allow to heat on medium high.
Add the sugar, ginger and garlic and stir.
Add the pork, stirring for a minute. When pieces are white on both sides, put pork aside on a bowl.
Add the remaining oil to the wok and allow to heat.
Add the eggplant and the cooking wine. Stir and cover for two minutes.
Add the pork back in, stirring to mix with the eggplant.
Add the soy sauce, stir. Add salt to taste in 1/2 teaspoon increments. Add the cilantro.
Serve and enjoy!