Roasted Eggplant With Sichuan Style Pork Recipes

Steps:

• 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.

Steps:

• Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
• Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
• After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

Steps:

• Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
• While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
• Remove eggplant from skillet when cooked and keep warm.
• Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
• Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
• Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
• Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
• Serve hot, garnished with sesame seeds.

Steps:

• Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
• Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
• Remove and drain.
• Heat oil in a wok and stir-fry pork and prawns until cooked.
• Remove any excess oil.
• Add chopped garlic and hot bean paste and stir in wine.
• Stir-fry for one to two minutes until aromatic.
• Add eggplant and seasoning and stir-fry well.
• Mix cornstarch with water, add to the wok.
• Stir well, until sauce thickens slightly.
• Sprinkle with chopped scallion and serve immediately.

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.