Sauteed Eggplant with Minced Pork


450g eggplant (cut into half lengthwise and sliced)

250g minced pork

1 tbsp chopped garlic

1 tbsp chopped young ginger

1 tbsp fermented bean paste

2 tbsp cooking oil


1 tbsp light soy sauce

1 tsp extra virgin sesame oil

¼ tsp ground white pepper

1 tsp corn starch

Seasonings: (mixed well)

1 tsp cooking caramel

¼ tsp salt

1 tsp caster sugar

1 tbsp vegetarian oyster sauce

1 tbsp Chinese cooking wine

½ cup water


1 red chilli (sliced diagonally)

1 stalk spring onion (chopped)

Preparation Instructions:

  1. Marinade the minced pork with light soy sauce, extra virgin sesame oil, ground white pepper and corn starch. Set aside.
  2. Heat up a wok with 2 tbsp of cooking oil, saute the chopped garlic and young ginger until fragrant.
  3. Add in fermented bean paste, saute until fragrant.
  4. Add in marinated minced pork, saute until no longer pink.
  5. Add in eggplant and seasonings. Stir to combine and continue to simmer until the eggplant turn soft.
  6. Dish out to a serving bowl, garnish with sliced red chilli and chopped spring onion.
  7. Serve with rice.

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