Spicy Eggplant
A bold and spicy eggplant dish featuring garlic, chili, ground meat, and a savory sauce, perfect for those who enjoy fiery flavors and hearty vegetable options.
Ingredients
- 4 long eggplants, cut in half lengthwise, then in 1-inch slices
- oil ⓘ
- 1 Tbsp. chili oil or 3 large chili peppers, seeded and minced ⓘ
- 1 Tbsp. grated garlic ⓘ
- 1 Tbsp. soy sauce ⓘ
- 2 Tbsp. hoisin sauce ⓘ
- 2 Tbsp. cornstarch
- 1 Tbsp. minced green onions ⓘ
- 1 c. ground pork or chicken ⓘ
- 1 c. chicken broth ⓘ
- 1 Tbsp. Chinese vinegar
- 1 tsp. water ⓘ
Instructions
- Fry eggplant until golden brown.
- Drain the eggplant and set aside.
- Pour out all but 1 teaspoon of oil from the pan.
- Stir-fry garlic for 10 seconds.
- Add ground pork or chicken, soy sauce, chicken broth, and hoisin sauce to the pan.
- Stir-fry until ground meat is browned.
- Add vinegar and cooked eggplant, then toss lightly.
- Mix cornstarch with water to make a slurry.
- Stir the cornstarch mixture into the pork and eggplant mixture.
- Add green onions and stir-fry for 5 seconds.
Tips & Substitutions
For a spicier kick, increase the amount of chili oil or add more minced chili peppers according to your heat preference. You can substitute ground pork with ground turkey or tofu for a lighter option. If you prefer a vegetarian version, replace the chicken broth with vegetable broth and omit the meat entirely. Make sure to fry the eggplant until it's golden brown to enhance its flavor.
Serving Suggestions
Serve the spicy eggplant over steamed jasmine rice or alongside stir-fried green beans with Sichuan sauce for a complete meal. This dish also pairs beautifully with Bessie'S Oriental Chicken Wings for a delightful feast. Garnish with additional minced green onions for added freshness and serve with a side of Chinese tea for an authentic touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a pan over medium heat until warmed through, adding a splash of water if necessary to maintain moisture. Avoid microwaving as it may make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Eggplant contains roughly 178 calories, with 1g protein, 39g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by substituting ground pork with crumbled tofu or a plant-based meat alternative. Use vegetable broth instead of chicken broth and ensure all sauces are vegetarian-friendly to maintain the flavor profile while keeping it meat-free.
What type of eggplant is best for this recipe?
Long Asian eggplants are ideal for this recipe due to their tender texture and mild flavor. However, you can also use globe eggplants if that's what you have on hand. Just be sure to cut them into similar sizes to ensure even cooking.
How can I adjust the spice level?
To adjust the spice level, you can modify the amount of chili oil or minced chili peppers used in the recipe. Start with a smaller amount and gradually add more to taste. Remember that you can also balance the heat with a touch of sugar or honey if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).