Our chopped challenge this week was ground pork. We wanted to infuse it with as much flavor as possible so we cooked it in a Sichuan-inspired mix of ginger, scallions and chili-garlic sauce, then paired it with sweet Japanese eggplant.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 545 |
| Total Fat | 38 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 82 mg |
| Sodium | 1027 mg |
Reviews
Such a yummy recipe! I love the creamy eggplant with the bright spicy sichuan flavors.