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Whenever I cook anything, I cannot help but make things Chinese style. Recently I tried moussaka, which is similar to lasagna that uses eggplant instead of pasta. I tried to recreate moussaka at home. As per usual, I ended up creating something else. I created this baked Chinese eggplant with pork mince, in Szechuan style (because I like things spicy!).
You can skip the chili and use bell peppers to make this a not spicy version 😉. I do not want you to miss out on this delicious recipe just because it can be spicy.
Ingredients for this baked Chinese eggplant with pork mince
A few things that help
The eggplant I used is medium to large size. Baking time will vary depends on the size of the eggplant. I suggest you check after 10 minutes of baking. If you can push a fork easily into the baked eggplant, that means it is ready for the next stage. If it is very difficult and it felt very raw still, bake it for a bit longer.
You can cut the eggplant open before you bake. However, I would not recommend it as it tends to get a little bit try.
If you cannot deal with spicy things, you can replace the chili with red bell pepper. That combination will still taste amazing, just minus the spicy.
Pintable step by step guide is at the bottom of the post. Below is the video version of this recipe 🙂 Watch it if you have unlimited internet or wifi.
Youtube Video – Baked Chinese Eggplant With Pork Mince
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Baked Chinese Eggplant With Pork Mince - Szechuan Style
- 1 Eggplant medium to large in size
- 4 cloves garlic
- 250 gram Pork Mince
- 4 Red Chili
- Soy sauce Light
- Oliver oil
Use a fork to puncture holes in the eggplant. Brush the whole eggplant with some oliver oil and sprinkle some salt on top. Bake it at 200°C/392°F for 15 minutes.
Put some oil in a flat pan, start to brown the pork mince. Add in chopped garlic and red chilli, stir fry everything together. Add in 2 tablespoons of light soy sauce, 1 tablespoon of sugar and 1/2 teaspoon of salt. Mix all the flavouring well with the rest of the ingredients.
Take the baked eggplant out of the oven, cut it half open. Brush some oil and sprinkle some salt on the inner part of the opened eggplant. Put a layer of chopped spring onion and then load the cooked pork mince. Add another layer of chopped spring onion. Bake it at 200°C/392°F for 8 minutes.
Take it out of the oven, let it cool down slightly, ready to serve.
To take the spicy out of this dish, you can replace red chilli with red bell pepper.