Braised Eggplants 2
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Braised Eggplants recipe using a mixture of chili bean sauce and oyster sauce was purely vegetarian, this new dish incorporates a little ground pork. However, it is still largely a vegetable dish.
The ground pork was my husband’s idea. Coming from a highly carnivorous family (his two younger brothers cannot eat any vegetable dish unless there is some meat in it), he had been skeptical about pure vegetable dishes during the early years of our marriage. And he still gets skeptical sometimes. Hence, despite the fact that he extremely enjoyed my previous Braised Eggplants recipe, he suggested adding ground pork this time. Not an bad idea, actually. 
Ingredients :
4 eggplants
1/4 c. of ground pork
1 onion, halved and thinly sliced
1 tbsp. of finely minced garlic
1 tbsp. of light soy sauce
1 tbsp. of oyster sauce
1 tsp. of cornstarch
1/4 tsp. of ground pepper
1/2 tsp. of sugar
1/4 tsp. of sesame seed oil
1/8 c. of water
1/2 to 3/4 c. of cooking oil
Cooking procedure :
Cut off the tip of the eggplants. Slice into halves lengthwise and cut each half into 3 pieces.
Mix together the water, soy and oyster sauces, sugar, pepper, cornstarch and sesame seed oil.
Heat the oil in a wok or skillet. Fry the eggplants over high heat until tender and golden. Drain on paper towels.
Drain but 1 tbsp. of cooking oil from the wok or skillet. Reheat. Lightly brown the ground pork. Add the onion and garlic and cook until onion slices are soft. Return the eggplants to the skillet or wok. Pour in the sauce. Cook, stirring over high heat until the sauce is thick and clear. Serve hot.
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Hi Connie,
This recipe sounds like the ’spicy eggplant dish’ that I normally order in a vietnamese restaurant, except of course there is no chiliies in your recipe.
Sounds good, I will try this one too!!
Hey, maybe next time I’ll a finger chili or two. Gee, that sounds good.
hi ate connie, the link to your first braised eggplant to this post isn’t working.
i’m planning to try this today. thanks for all of your wonderful recipes
Oops, that was the old link, dee. I corrected it already. Thanks for the note.