Introduction: Spicy Eggplants With Pork ~ Chinese Clay Pot Dish

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. Food Blogger, recipe inventor, developer. I am not perfect but perfectly happy!

This Chinese dish is one of her favorite! We love this dish and whenever she is in town, we need to have it!!!
Last night I tried to cook it and I have to admit, it turned out pretty good!
Originally this dish is from Sichuan, a region in China, well known for its spicy dishes! Mine is not too spicy, but if you prefer it burning hot, add a chopped red chili! Usually this dish is cooked in a clay pot, but if you don't have one you can also cook it in a deep pan.

Step 1:

2-3 Eggplants, cut into 5 cm long, 1.5 cm wide sticks
200 g minced Pork
2.5 cm Ginger, grated
4 cloves of Garlic, minced
1/2 Onion, chopped finely
2 tbsp Chili Bean Paste (from Chinese Groceries)
3 tbsp Oil
some Water

Marinade for the meat:
2 tsp Soya Sauce
1/2 tsp Sugar
1/2 tsp Cornstarch
1 tsp Sunflower Oil
2 tsp Water
some Pepper

For the sauce:
2 tsp Soya Sauce
1/2 tsp Salt
1/2 tsp Sugar
2 tbsp Oyster Sauce
2 tsp Water
mix everything well together.

1 tsp Cornstarch and 2 tbsp Water for thickening the sauce, if you wish

Step 2:

Mix the marinade with the meat and let stand for 30 minutes.

Heat the oil in the clay pot (or the pan); be careful with the heat under the clay pot, don't turn it too high otherwise your pot might crack. Fry the onion, garlic and ginger in the oil then add the marinated meat. Fry until browned.

Step 3:

Add the eggplants and the chili bean paste and go on mixing well, to not let it stick to the pot. Add some water, but only tablespoon for tablespoon, it does not need much. 

When the eggplants are cooked, add the sauce and mix well, let cook for 5 more minutes. If you like it hot add some chili.
Serve with white rice.

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