Braised Eggplant in Sweet Bean Sauce
Total Time: 30 minutesYield: 4 Servings
Source: yireservation.com
Category: Vegetable
Ingredients
2 whole Chinese Eggplants1 1⁄2 teaspoon Salt
1⁄4 pound Ground Pork
2 tablespoons Soy Sauce
2 tablespoons Sweet Bean Paste
2 tablespoons Rice Wine
2 whole Green Onions (chopped)
2 whole Ginger Slices (shredded)
2 tablespoons Vegetable Oil
Directions
- Cut the eggplant into 3"x1" chunks. Salt the eggplant with of salt for 30 minutes. Drain out the liquid.
- Preheat the oven to 400 F. Spray cooking spray on a large baking sheet covering the entire area. Arrange the salted eggplant in single layer and lightly spray some oil on the eggplant surface.
- Bake the eggplant for 15 minutes. Check to see if the eggplant is crispy and firm outside. Bake for additional 5 minutes if needed.
- In a wok over medium heat, add 1 tablespoon oil. Once the pan is hot add the ground pork. Stir-fry until meat is browned and cooked through then add 1 tablespoon rice wine and cook for 1 minute. Transfer the pork to a bowl and set aside.
- Change the heat to low and add 1 tablespoon oil, soy sauce, sweet bean paste, 1 tablespoon rice wine, 2 tablespoons water, scallion whites, and ginger. Cooking until the mixture becomes bubbly. About 2 minutes.
- Add back the meat and eggplant. Mix with the sauce gently. Cook for about 3 minutes. Add the rest of the green onions at the end.