This dish combines the silky smoothness of eggplant, the savory goodness of minced pork, and the aromatic freshness of basil leaves. The tender eggplant absorbs all the delicious flavors from the sauce, while the minced pork adds a satisfying meatiness. With a touch of fragrant basil, each bite is a yummy blend of sweet, spicy, and savory notes. Let’s begin!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium-sized eggplants
- 250g minced pork (~.55lbs)
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh basil leaves
- Vegetable oil for cooking
- Optional garnish: sliced green onions or more basil
Instructions
- Cut the eggplants into bite-sized cubes and place them in a bowl of water to prevent discoloration.
- Heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced chili peppers, and stir-fry for about 30 seconds until fragrant.
- Add the minced pork to the wok and cook until it is no longer pink, breaking it up with a spatula as it cooks.
- Drain the eggplant cubes and add them to the wok. Stir-fry for about 2-3 minutes until the eggplant is slightly softened.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the ingredients in the wok and continue stir-frying for another 2-3 minutes until the eggplant is fully cooked and tender.
- Add the fresh basil leaves to the wok and stir-fry for another minute until wilted.
- Remove from heat and garnish with sliced green onions, if desired.
Notes
Choose eggplants that are firm and glossy for the best texture and taste. You can use either Asian eggplants or regular eggplants depending on availability. Soaking the eggplant cubes in water helps to reduce bitterness and prevents them from absorbing too much oil during cooking. Adjust the spiciness of the dish by adding more or fewer chili peppers, according to your preference. Be sure to use fresh basil leaves for their aromatic flavor. Thai basil works particularly well in this recipe. Serve the stir-fried eggplant with steamed rice for a complete meal and enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
