Best 2 Roasted Eggplant With Sichuan Style Pork Recipes

Roasted eggplant with Sichuan-styled pork is a dish that combines flavors of China's Sichuan province with the Mediterranean flavors of eggplant. Sichuan is known for its spicy and savory dishes, while eggplant is known for its soft texture and ability to absorb flavors. This dish is a perfect blend of these two cuisines, creating a complex and delicious dish that will satisfy your taste buds.

Here are our top 2 tried and tested recipes!

SZECHUAN SPICY EGGPLANT

Szechuan Spicy Eggplant image

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Provided by ANGWEN

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

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.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g

ROASTED EGGPLANT WITH SICHUAN-STYLE PORK

Roasted Eggplant with Sichuan-Style Pork image

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

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

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.

Tips

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
Don't be afraid to experiment with different ingredients and flavors. Sichuan cuisine is known for its bold and complex flavors, so feel free to add your own personal touch to the recipes.
Pay attention to the cooking times. Overcooked eggplant can become mushy and unpleasant, so be sure to cook it just until it is tender.
Serve the dish immediately. Roasted eggplant is best enjoyed fresh out of the oven, so don't let it sit around for too long.

Conclusion

Roasted eggplant with Sichuan-style pork is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender eggplant, flavorful pork, and spicy Szechuan sauce is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give this recipe a try. You won't be disappointed!