I have tried two different recipes for making stir-fried eggplant with ground pork and both times it was challenging to soften the pieces of eggplant. Since then, I’ve discovered a recipe that solved the problem by roasting the eggplant first. Just as important, the latest dish was the tastiest one of them all!
Below are some links to more details, including photos:
My Story
The first time I made stir-fried eggplants and ground pork, I referenced a recipe that called for soaking, frying, and steaming the eggplants first. For the second recipe, I only had to soak and fry the eggplants ahead of time, but it still took longer than expected to soften the eggplant chunks.
After trying a recipe for an eggplant omelette, which required baking the eggplants first, I wanted to apply this technique to save some time on the stovetop when cooking eggplants and ground pork. As a result, I started a search for a recipe that used the oven to soften the eggplants.
Inspiring Recipe
I was thrilled to find Chinese Ground Chicken and Roasted Eggplant Stir-Fry on SideChef, a home cooking platform that helps with meal planning, grocery purchases, etc.
First Try
Eggplants were on sale for 25% off at $1.49 per pound, so it was a perfect time to try the third stir-fried eggplant recipe that I had saved for a little while!
Ingredients to Use
Of the 14 unique ingredients in the recipe, I only made one substitution and one omission as follows:
- Used ground beef instead of chicken
- Skipped the sesame seeds
I changed the meat because I had to use up the beef. As for the sesame seeds, I didn’t want to buy any because historically they’ve gone bad before I could use them up.
Where I had options, I made the following selections due to availability:
- Chinese instead of Italian eggplants
- Sriracha instead of Sambal
Lastly, I made a couple of other adjustments, one of which was unintentional and another intentional, as shown below:
- Added an extra 1/2 teaspoon of sugar because I was measuring for 2 recipes and put it in the wrong cup
- Used grated instead of minced ginger for a smoother texture
Steps to Prepare
Of the seven steps in the recipe, I made some minor modifications as follows:
- Step 1 – Instead of using a baking sheet for the eggplant pieces, I selected a roasting pan and applied oil to it with a tablespoon, instead of a brush. Both changes were due to availability.
- Step 4 – For more room to stir the ingredients around, I used a wok instead of a skillet.
- Step 5 – To season the beef, I just sprinkled the salt and ground black pepper twice across the meat. Also, it took an additional minute, for a total of six minutes, for the pink color to disappear.
Time to Eat
The dish came together quickly in the wok after all the preparation work. Since I never cooked eggplants and ground meat with roasted eggplants nor ground beef, I was anxious to start dinner!
Recipe Rating
Below were the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 14 * |  | |  |
Though this course was oily, I really enjoyed the soft, roasted eggplant pieces! Also, my younger son said that the dish was good. (Even my husband thought it was good after eating it the next day!)
Second Try
For the second round, I decided to go with the more traditional meat for this dish. Also, I wanted to pay close attention to measuring the correct amount for each ingredient.
Ingredients to Use
Instead of ground beef, I used ground pork this time.
Steps to Prepare
For the second try, I made some changes to a couple of the steps as follows:
- Step 2 – Even though I cut the eggplants to smaller bite-sized pieces, I roasted them for 10 more minutes than what the recipe suggested, totaling 30 minutes, to get them extra brown and tender. In terms of stirring the chunks, I did it a little past halfway, after 20 minutes in the oven.
- Step 5 – For the pork, it took a little longer for it to brown, so I ended up cooking it for a total of seven minutes, instead of five.
Time to Eat
After roasting the eggplant morsels longer than before, I couldn’t wait to see how they turned out.
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 14 * | |  | |
First off, I liked the texture of the eggplant skin because it was more roasted. However, the flesh was a little mushy. Regarding the meat, I definitely preferred the beef over the pork for its additional flavor and smoothness.
Still, after receiving the following comment about this dish, I think it’s worth making again:
My favorite dish!
– My husband
When I prepare stir-fried eggplants with ground meat again, below are the things I’ll test out that hopefully will improve this dish:
Continuous Improvement
- Stick to the roasting time as noted on the original recipe for the chopped eggplants.
- Buy 75% instead of 80% lean ground pork to match the fat content of the ground beef that I had in the first try.
- Try garnishing the dish with sesame seeds by first locating a small amount, e.g., a 1-ounce container.
Having found the solution of pre-cooking eggplants in the oven, below is what I’d like to share with my younger self:
Lesson for Dumber Self
- Always be on a look-out for transferable cooking techniques!
What will you do now?
Next Step for You
- Try the recipe, Chinese Ground Chicken and Roasted Eggplant Stir-Fry, from SideChef, a home cooking platform that helps with meal planning, grocery purchases, etc.?
- Share a good source for 75% lean ground pork?
- Read another post on this site? (Go to the menu at the top of the page.)
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