Ma Po Eggplant in Garlic Sauce

This is one of my favorite dishes, made easy for the home cook. If you like a bolder, funkier flavor just add a little more toban djan (chile bean sauce). This superb all-in-one meal is a great way to use a small amount of meat to accent a vegetable. I adore eggplant and I make this dish all the time as part of a multicourse Asian spread or just by itself alongside a bowl of steamed white rice. The eggplants can be roasted, grilled or sautéed on one side.

Ingredient List

• 1 pound ground pork, preferably from the shoulder
• 2 tablespoons rice vinegar
• 1 tablespoon sambal oelek or other Asian chile sauce
• 1 tablespoon cornstarch
• 1/4 cup soy sauce (this is the best soy sauce around)
• Six 8-ounce Asian eggplants, halved lengthwise
• 1 tablespoon peanut oil, plus more for brushing
• Kosher salt
• 2/3 cup chicken stock or low-sodium broth
• 1/4 cup dry sake
• 1  1/2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
• 3 scallions, minced, plus thinly sliced scallions, for garnish
• 4 garlic cloves, minced
• 1  1/2 tablespoons minced peeled fresh ginger
• Steamed rice, for serving

Instructions

• In a large bowl, mix the pork with the vinegar, sambal oelek, cornstarch and 1 tablespoon of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.
• Preheat the broiler and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.
• Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chile bean paste and remaining 3 tablespoons of soy sauce. In a wok or large skillet, heat the 1 tablespoon of peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains, 3 to 5 minutes. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Share this post