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Categories:
eggplants canola oil kosher salt ground pork scallions garlic knob ginger chili-garlic sauce soy sauce balsamic vinegar white rice
Viewed: 74 - Published at: 8 years agoIngredients
- 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
Method
- 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.
