Are you looking for a delicious and satisfying meal that's also surprisingly easy to make? Then look no further! This eggplant with pork recipe is a fantastic option for a quick weeknight dinner or a more leisurely weekend meal. Combining the smoky richness of pork with the soft, absorbent texture of eggplant creates a flavor explosion that's sure to become a family favorite. It's a perfect example of how simple homemade cooking can result in truly delicious dishes. This recipe is a testament to the versatility of both eggplant and pork, showcasing their ability to blend beautifully into a hearty and healthy meal.
Ingredients:
- 1 large eggplant (about 1 pound), diced
- 1 pound ground pork
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Optional: 1/4 cup chopped green onions for garnish
Instructions:
Step 1: Preparing the Eggplant
The first step in making this delicious dish is preparing the eggplant. Cut the eggplant into roughly 1-inch cubes. To remove excess moisture which can make the eggplant soggy, place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 15-20 minutes. This will draw out some of the moisture. After 15-20 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.
Step 2: Browning the Pork
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Remove the pork from the skillet and set aside.
Step 3: Sautéing the Vegetables
In the same skillet, add the remaining 1 tablespoon of oil. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Combining the Ingredients
Return the cooked pork to the skillet. Add the diced tomatoes (undrained), chicken broth, soy sauce, brown sugar, cornstarch, ginger, and black pepper. Stir well to combine.
Step 5: Simmering the Dish
Bring the mixture to a simmer, then add the eggplant. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the eggplant is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Step 6: Serving
Garnish with chopped green onions, if desired. Serve hot over rice or noodles. This is a perfect quick dinner idea, especially when you're short on time.
Tips and Variations:
- For a spicier dish, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Feel free to add other vegetables, such as mushrooms, zucchini, or carrots.
- If you prefer a thicker sauce, increase the amount of cornstarch to 1 1/2 tablespoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This easy eggplant with pork recipe is a fantastic way to enjoy healthy meals while minimizing time spent in the kitchen. Enjoy!