Eggplant with Minced Pork

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Trying to cook more frequently post pandemic has been somewhat of a challenge. Many days I just feel too lazy to think of what to make and take the effort to pull out the pots and pans to make a hearty meal.

So here’s a quick 20 min dish that incorporates both meat and veg and at the same time, is very hearty. This dish took me less time to put together than my rice took to steam. Quick meals for the days you don’t have a lot of time but yet need something nice and homey.

Recipe

Ingredients

• 2 chinese eggplants

• 300g minced pork

• 4 cloves garlic, minced

• 2 chili padi

• 3 stalks of spring onions, chopped

• 1/4 cup water

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

• 1/2 tbsp sesame oil

• 1/2 tbsp sugar

Method

Slice your eggplants into long strips. Using a non-stick pan, pour about 2tbsps of oil and then lay the eggplants skin side down over medium heat. Cover it with a lid and leave it there for a minute. Then flip the eggplants on the flesh side down and let it cook for another minute. Remove from the pan and set them aside.

After that, add the minced pork, garlic and chili padi to the pan and give it a good mix. Fry until the pork changes color. Then add the oyster sauce, sesame oil, soy sauce, sugar and water. Stir it up and add in your eggplants. Let it simmer for a minute or two, then add in your chopped spring onions and mix it thoroughly.

Enjoy with some rice!