Mapo eggplant with pork

Eggplant is a tasty ingredient in this super dish. Watch the video how to make this recipe.


Mapo eggplant with pork


Serves 4

2 eggplants, diced
2 Tbsp canola oil
500g pork mince
1 Tbsp canola oil
3 cloves garlic, crushed
2 Tbsp chopped ginger
3 Tbsp soy sauce
3 Tbsp white vinegar
1 Tbsp chilli paste or sauce
1 Tbsp sugar
3 cups water
2 Tbsp cornflour
¼-½ cup water


Preheat oven to 200°C.
Toss eggplant with first measure of oil until coated. Place on a large roasting tray.
Roast eggplant until golden brown and soft. Remove from oven and set aside.
Heat second measure of oil in a large saucepan, add pork and brown over a medium heat.
Stir often to break up mince.
Add garlic, ginger, soy sauce, vinegar, chilli paste, sugar and water to browned pork. Bring to a gentle simmer.
Add browned eggplant and continue to cook gently for a further 30 minutes.
Mix cornflour with water and pour slowly into pork mixture, stirring constantly until it thickens.
Remove from heat.
Serve with rice or noodles.

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