roast eggplant with garlic minced pork

Garlic and Pork Roasted Eggplant: A Complete Guide

Roasted eggplant with garlic and pork mince is a savory, comforting dish that’s easy to make and packed with flavor. Here’s a step-by-step guide to recreate this Asian-inspired favorite.

Ingredients:

2 medium eggplants, halved lengthwise; 200g ground pork; 4 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tbsp vegetable oil; 1 tsp sesame oil; chopped green onions for garnish; optional: chili flakes for heat.

Instructions:

1. Prep the eggplant: Score the flesh of each halved eggplant in a crosshatch pattern without piercing the skin. Brush with 1 tbsp vegetable oil and roast at 200°C (400°F) for 20 minutes until tender.

2. Cook the pork: In a pan, heat 1 tbsp oil over medium heat. Sauté minced garlic until fragrant, then add ground pork. Cook until browned, breaking up clumps.

3. Season the pork: Stir in soy sauce, oyster sauce, sugar, and sesame oil. Cook for 2 minutes until the sauce thickens. Remove from heat.

4. Assemble and roast: Spoon the pork mixture over the roasted eggplant halves, pressing gently into the scores. Return to the oven for 10 minutes until the tops are slightly crispy.

5. Garnish and serve: Sprinkle with green onions and optional chili flakes. Serve hot with steamed rice for a satisfying meal.

This dish balances creamy eggplant with umami-rich pork and aromatic garlic, making it a crowd-pleaser. Enjoy!