Tender grilled aubergine topped with savoury minced pork, mushrooms, chilli and aromatics in a rich and spicy Chinese-style sauce.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 2
Cuisine: Chinese
Course: Main Course / Side Dish
Difficulty: Easy
Tags: Chinese Recipes · Aubergine · Eggplant · Grilled · BBQ · Spicy · Pork · Main Course
Ingredients
- 2 aubergines
- 150g minced pork
- 70g soaked Chinese mushrooms, diced
- 15g minced ginger
- 20g minced garlic
- 35g red chilli, diced
- 20g spring onion, chopped
- Oil, for cooking and brushing
For the Seasoning
- 3 tbsp chilli bean sauce
- 2 tbsp rice vinegar
- 2 tsp dark soy sauce
- 1 tbsp sugar
- 2 tsp sesame oil
- 150ml water
For Thickening
- 3 tsp potato starch, mixed with water
Method
1. Prepare the topping
Dice the soaked Chinese mushrooms and red chilli.
Heat 2 tbsp oil in a frying pan over medium heat.
Add the minced pork and stir-fry until fully cooked.
Add the mushrooms, ginger, garlic and red chilli.
Stir-fry until the aromatics are fragrant.
2. Prepare the sauce
Add the chilli bean sauce, rice vinegar, dark soy sauce, sugar, sesame oil and water to the pan.
Bring to a boil and cook until the sauce has reduced slightly.
Add the potato starch mixture and stir continuously until the sauce thickens.
Remove from the heat and set aside.
3. Oven method
Preheat the oven to 170°C.
Cut the aubergines in half lengthways and brush the cut sides with oil.
Place the aubergines on a baking tray and bake for approximately 20 minutes, until tender.
Remove from the oven and spoon the minced pork and mushroom mixture over the aubergines.
Return to the oven and bake for a further 8 minutes.
Garnish with chopped spring onion and serve.
4. BBQ method
Cut the aubergines in half lengthways and brush with oil.
Place them on a hot barbecue grill and cook for approximately 20 minutes, turning as needed, until tender.
Spoon the minced pork and mushroom mixture over the aubergines.
Continue grilling for approximately 10 minutes.
Garnish with chopped spring onion and serve.
Notes
- Aubergine: Make sure the aubergine is tender before adding the pork topping.
- Adjust the heat: Add more or less red chilli according to your preferred level of spice.
- Make ahead: The sauce can be prepared in advance and refrigerated until needed.
- Serving suggestion: Serve with steamed jasmine rice for a complete meal.
