Braised Eggplant with Minced Pork Recipe
Today, I'm excited to share a special dish from my personal menu—Braised Eggplant with Minced Pork! I remember that after every exam when I was a kid, my mom would make this dish to reward me. Now, I'm sharing this taste of home with you, so we can all revisit those delicious memories together!
INGREDIENTS
- 500g eggplant
- 400g ground pork
DIRECTIONS
Cut the eggplant into 1-inch long strips.
Sprinkle with a little salt and toss to draw out moisture.
Squeeze out the excess water and coat the eggplant strips with flour.
Heat oil in a pan until hot (about 350°F/175°C), then fry the eggplant until golden brown. Remove and set aside.
In a clean pan, add a little oil and sauté the ground pork until cooked through and no longer pink. Add soy sauce and mix well.
Stir in the doubanjiang (fermented bean paste) and cook until well combined.
Add the fried eggplant and toss everything together. Your dish is ready to serve!